CookEat Recipe
Beetroot Broth with Cream
Beetroot Broth with Cream Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3138. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Heat cream-enriched soup safely; cool unused broth promptly and avoid reusing raw-beet boil water. Limites : Beet broth recovery and six-cup fill unmeasured.
Method
Steps
Step 1
Make No2179 ONCE: boil four peeled beets fifteen minutes in separate recorded water, drain and slice. Combine with chopped two-pound beef shin, vegetables/herbs/spices and THREE QUARTS NEW starting water; bring to boil stirring, simmer two-hour guide, strain through clean doubled cheesecloth and measure FINISHED broth.
Step 2
Add ONE GILL thick cream to measured FINISHED No2179 and heat two-minute source guide to safe hot service. Divide actual output among six cups, recording fill rather than assuming six full cups.
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