Cheap White Soup

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Chop up any remains you may have of cold veal, chicken, game or rabbit roasted dry. Grate them, beat them in a mortar, and rub them through a sieve. Then add to the panada a quart of stock, put it into a saucepan and cook. Pay great attention to skimming as it boils.