1 pkt. Continental chicken noodle soup
1&1/2 cups water
1 oz. copha
3 level tablespoons flour
1 cup milk
1/2 cup grated cheese
1 tablespoon chopped parsley
1&1/2 cups diced cooked veal
1 cup buttered breadcrumbs
Extra grated cheese
Method: Cook soup in water for 7 minutes. Melt copha and mix in flour. Add milk and the soup. Stir until boiling. Mix in grated cheese, parsley, diced cooked veal. Place in ovenproof dish and sprinkle with grated cheese and buttered breadcrumbs. Brown in moderate oven.
Source: contributed by Mrs. A. R. K. Stalley in The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.22.
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