From: The Thorough Good Cook

Soups: 32. Cucumber and Pea Soup

Prepare the broth as usual, and pour it quite boiling into a tureen containing a pint of peas dressed, la Francaise (that is to say, stewed in broth, butter, and sugar), also two cucumbers cut in scallops, as for an entree, and dressed in a demi-glaze with a pinch more sugar.

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