Penguin Classics Edition

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Penguin Classics Edition Written by Natalie (5/11/2007 12:40 a.m.) in consequence of the missive, as soon as Nicholls has made white soup enough, penned by Carolyn

My version has the helpful notes in the back, and my "white soup" is less detailed than yours...

"Made from meat stock, egg yolks, ground almonds and cream, and served strengthened with negus (hot sweetened wine and water) as a warming and intoxicating refreshment at balls."

What-with-all-the hair sieve-ing and slim cleaning, it sounds like one needs to partake after making it for a "warming and intoxicating refreshment" following the process.

I've GOT to get a copy of that cookbook! Thanks for sharing.

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as soon as Nicholls has made white soup enough Carolyn (5/10/2007 10:07 p.m.)

How was it preserved? Graciela (5/14/2007 9:27 p.m.)
- In a cool room JulieW (5/15/2007 9:09 a.m.)
  - Thanks for the information Graciela (5/17/2007 9:39 p.m.)
Here's a modern-ish version JulieW (5/11/2007 2:58 a.m.)
- ~am not seeing the refreshment in this soup at all! :D (nfm) Natalie (5/11/2007 7:41 a.m.)
  - Well, not so much refreshment perhaps JulieW (5/11/2007 8:20 a.m.)
Penguin Classics Edition Natalie (5/11/2007 12:40 a.m.)
- Sieving and boiling. Mandy N (5/12/2007 1:47 p.m.)
  - I've made it JulieW (5/12/2007 2:26 p.m.)
Odd translation Graciela (5/10/2007 11:14 p.m.)

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