Text 7452, 86 rader
Skriven 2006-11-09 20:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: DIVE BARS  61108
========================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Roslind and I had a night cap there on our first date, so we sometimes
 JW> return on our anniversary.

 GJ> Gawd!  You took her to a place like that on a first date?  And she
 GJ> didn't run off, screaming?   Watta girl!
 
It was her idea! I bumped into her and an acquaintance of mine on the
street on a Saturday night as I was strolling toward another bar. The
friend said they wanted to see the Gold Range but were afraid to go in
alone so would I escort them. As soon as we secured a table the friend
disappeared leaving Roslind and I to get to know each other. I was set
up!

But I'm not complaining.

 JW> We had a guest from down south this weekend. We took him to the best
 JW> lounge in town for his first drink and then that notorious tavern for
 JW> his second. He was quite horrified and couldn't wait to leave.

 GJ> You are evil!

If you make it here I promise you the same. You'll like both places.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: BFT English Onion Soup
Categories: British, Soups
  Servings: 4

      4 lg Onions
      2    sticks Celery
     50 g  Butter (2 oz)
     50 g  Plain flour (2 oz)
    300 ml Milk (1/2 pint)
    850 ml Chicken stock or vegetable
    stock (1 1/2 pints)
    Salt and plenty of freshly
    ground pepper
    Little Grated nutmeg
      2 TB Parsley, chopped
      4 TB Single cream

The onion, whose flavour is such an essential part of practically every
soup, has been used for more than just flavouring in the past - the
juice was rubbed on wasp stings as a pain killer, and, if you could bear
the smell it made an excellent hair restorer - it also helped to cure
chilblains, catarrh and hangovers. The famous French onion soup, eaten
by market porters for breakfast was therefore part food, part cure. This
English version, creamier and milder, is food pure and simple.

Peel and chop the onions and celery and cook them in a covered pan in a
little butter, with a tablespoon of water until they are very soft,
about 10 minutes. Then puree them in the liquidiser or sieve through the
fine blade of a mouli-legumes.

Keep the puree on one side while you melt the butter in the cleaned
saucepan and stir in the flour to make a roux. When the flour and butter
have combined and become smooth and glossy, add the milk a little at a
time, stirring all the time until you have a smooth mixture.

Add the onion and celery puree and enough stock to make a smooth creamy
soup.

Simmer for 10 minutes, taste for seasoning, add a little nutmeg, stir in
the parsley and lastly enrich the soup by pouring the cream into the
middle and letting it swirl up to the top.


  From: The British Food Trust

MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




... A concoction for female companions when I want them to feel frivolous.
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