14
Oct
5 Tablespoons butter
1 cup onions, chopped fine
1 cup celery, with leaves, chopped fine
1 cup carrots, peeled and chopped fine
1 cup parsnips, peeled and chopped fine
2 Tablespoons garlic, minced
1/4 cup flour
3½ cups rich chicken stock
4 cups Bass ale
2 bay leaves
cayenne pepper or hot pepper sauce, to taste
4 Tablespoons cornstarch, diluted in cold water
1 cup heavy cream
1/2 pound Stilton and Cheddar cheese (the proportion of each, to your taste), grated
salt, to taste
Garnish: minced parsley
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14
Oct
4 Tablespoons butter
2 pounds onions, thinly sliced
4 cups vegetable or chicken stock
3 cups whipping cream
salt and white pepper
Stilton Toast: French bread, 2 ounces Stilton cheese, 2 ounces Cheddar cheese, and butter.
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14
Oct
8 cups stock (veal-based white stock is traditional, but chicken stock or vegetable stock is fine too)
2 large potatoes, peeled and diced
1 large leek, white and some green, chopped
salt and white pepper
3 carrots, peeled and grated
3/4 cup oatmeal
2 ounces Cheshire cheese (about 1 cup crumbled)
Garnish: paper-thin circles of leek
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