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23. Onion Soup (Potage g la
Clermont).
Brown a dozen small onions (cut
in rings) to a nice golden
tinge, and drain them ; cook them lightly
in broth, and
ste-v them for twenty minutes in clear
broth colored
-with veal jelly-gravy, which is the
best material known for
colouring soups or sauces. Serve with
toasted sippets previously
soaked in the tureen.
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