Joe Tilden’s Recipes for Epicures
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SOUPS AND CHOWDERS Onion Soup Place six ounces of bu tter in a large saucepan over the fire, and stir in to it four large white onions cut up, not sJiced. Stew this very slowly for one hour, stirring frequently to prevent its sweltering. Add salt, pepper, cayenne, and about one quart of stock, and cook one hour longer. Then stir into the mixture one and a half cups of milk an~d simmer for a few minutes. Have ready a soup tureen. In it beat the yolks of four eggs with two tablespoonfuls of grated Parmesan cheese. Stir the hot soup into this, beating until it thickens a small. A slice of toasted French bread should be placed in each plate, and the soup poured over it. Palestine Soup Slice t,,·o or three Jerusalem artichokes and place in two quarts of boiling water. Cook for one and one-half hours. Then rub the artichokes through a colander and add to them one
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