Veal Gravy Soup

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Throw into a stewpan one pound veal cutlet, three slices of ham, two tablespoonfuls of lard, and let them fry gently; then, before browning, add three sliced onions, two carrots, two parsnips, a head of celery, and a few cloves. Let them cook slowly till lightly browned, then add a pint and a half of boiling broth or water; let this cook for an hour, and then put in a cup of mushrooms; skim and strain for use.