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Gloucester Clear Pheasant Soup
Another Cambridge soup of Victorian days
Preparation info
- Difficulty
Easy
Appears in
Published 1932
Ingredients
- Clear stock flavoured with pheasant
- sherry
1 glass - tiny forcemeat balls of pheasant, and some celery cut into peas.
Method
- Put some clear stock flavoured with pheasant into a pot.
- Add 1 glass sherry.
- Garnish with tiny balls of forcemeat made of pheasant, and some celery cut into peas.