👨‍🍳 Learn from Le Cordon Bleu and save 25% on Premium Membership 👩‍🍳
Published 1923
The hors d’oeuvre at that meal is made of the vegetable and bits of meat out of the soup, nicely arranged as a salad.
There was enough left in the tin of red peppers opened on Sunday evening for the salad to make the risotto for Monday dinner.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement