| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Soup |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 2 |
c |
Milk |
| 2 |
c |
Dandelion flowers |
| 1/8 |
ts |
Celery seed |
| 1/8 |
ts |
Thyme |
| 1 |
|
Bay leaf |
INSTRUCTIONS
From: kmeade@ids2.idsonline.com (The Meades)
Date: Tue, 16 Apr 1996 17:52:47 -0400
Source: A Kitchen Witch's Cookbook Recipe By
: Janet Morrissey <janetm@MAGNUS1.COM>
Melt butter in a medium saucepan over low heat. stir in the flour to make a
roux. Stir in the milk a little at a time until smooth. Mix in the
dandelions, celery seed, thyme, and bay leaf. Simmer until the flowers are
tender, 15-20 minutes.
(The book notes that Oliver Wendall Homes likens the color of dandelion to
"sparks that have leapt from kindling sun's fire.")
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #46
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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