Duchess Soup
- Put a quart of rich stock
- tablespoon of arrowroot
- neatly cut lengths of roasted poultry or game.
Put a quart of rich stock, or consomme, on the range to heat; when it comes to boiling, thi9cken it with a tablespoon of arrowroot, and then pour it onto the tureen containing neatly cut lengths of roasted poultry or game.
Submitted by Oct 15, 2009
15 min
30 min
45 min