Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 60

2 cupfuls black beans.

1 quart soup stock.

1 tablespoonful butter and flour.

1 sprig parsley.

1 celery root.

1/2 bay loaf.

3 peppercorns.

1 clove.

1/2 onion.

Soak the beans over night, drain off the water, add the seasonings tied together in a cheese cloth, cover with cold water and boil slowly until tender, adding water when needed. When the beans are soft, remove the seasonings and pass the beans through a sieve, mashing them through with a spoon. Then add the stock to them. Melt the butter, stir into it the flour and gradually stir into the stock. Season with salt and pepper. Put in the tureen just before the soup is added two tablespoonfuls sherry wine, thin slice of lemon, egg balls and the white of egg cut in dice.