Cookbook:Lettuce Soup

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Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Boil everything except for the French roll and the cheese in very good stock for an hour.
  2. Put some slices of toasted French roll into a bowl and pour the soup over them.
  3. Serve with grated Parmesan.

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.