Ingredients
- 1 cup water 2 3/4 -3 cups light stock
- 3 cups light stock
- 2 yolks of eggs
Directions
1
¼ oz. gelatine 1 cup water 2¾-3 cups light stock (tinted green if desired)
2
If preferred pour hot stock over 2 yolks of eggs and cook and add to gelatine. May be molded in small molds for garnishing.
3
A mold of jellied bouillon or stock surrounded with halves of nuts or delicate wafers or both, may be served in place of soup.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg