CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
French |
Appetizers, Londontowne, Soups |
4 |
Servings |
INGREDIENTS
2 |
|
Medium onions |
1 |
qt |
Water |
2 |
|
Beef boullion cubes |
2 |
|
Chicken boullion cubes |
1/2 |
t |
Kitchen Bouquet |
INSTRUCTIONS
Slice onions finely, sautee in butter ubtil tender. Add water,
boullion cubes, and Kitchen Bouquet. Siimmer 20 minutes, add croutons
and serve. CROUTONS Toast bread slices under broiler. Spread with
butter, salt, pepper, garlic, paprika and Parmesian cheese. Dice.
Mrs. John P. Elberti From a book of recipes compiled by members and
friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037.
Funds from sale of book used in restoration and maintenance of the
17th century inn (hint, hint). File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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