Читать книгу The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery - Soyer Alexis - Страница 181

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Peel and cut thirty button onions into rings, fry them yellow in butter, cut also about sixty pieces of carrots, the size of a sixpenny piece, boil them in stock until nearly done, then put them on a sieve to drain, put four quarts of consommé (No. 134), and a gill of brown gravy (No. 135), into a stewpan with two ounces of semolina, when boiling add the carrots and onions; let it simmer twenty minutes, add a little pickled chervil, cut a small spring chicken in pieces, which has been previously braised (No. 523), put it into the soup a few minutes previous to serving, and a tablespoonful of sugar, add a little more seasoning if required.