Little dinners : how to serve them with elegance and economy / by Mary Hooper.
- Mary Hooper
- Date:
- 1875
Licence: Public Domain Mark
Credit: Little dinners : how to serve them with elegance and economy / by Mary Hooper. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![Vegetable Marrow Soup. Put two small vegetable marrows, quartered and cored, into a stewpan with an ounce of butte]-, an onion, a little pepper and salt, and half a pint of stock. Boil gently until done, then rub them through a sieve, and mix the ;puree with half a pint of new milk or cream, a quart of good white stock, and two lumps of sugar. Let all get hot together, without boiling. One or two yolks of egg give richness to the soup ; they should be beaten for a minute and stirred in with a little milk or cream, just before the soup is finished, but it must never boil after the addition of the eggs. Fried bread should be served with this soup. Salmon Cutlets. The cutlets may be taken from the tail-end of a large fish, and should be about half an inch thick. Dissolve a little butter and dip each piece in it. When it is set, brush the cutlets over with yolk of egg and dip each piece on both sides in very finely sifted bread-crumbs, highly](https://iiif.wellcomecollection.org/image/b21528718_0095.jp2/full/800%2C/0/default.jpg)
