Conference turris::cooks

4056.0. "SOUP: Mustard" by FIEVEL::FILGATE (Bruce Filgate SHR3-2/W4 237-6452) Sat Oct 07 1995 11:57

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Note 14.9                      Hack you a Gobbet?                         9 of 9
EVER11::EKLOF                                        23 lines   8-MAY-1985 18:47
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	Mustard Soup

2 tbs.  butter
3  " 	prepared mustard
2  "	flour
2.5 cups chicken stock
1.25 cups half and half
.5 tsp. salt
dash	white pepper
.5 tsp. onion juice (may be ommitted)
2 	egg yolks
2-3 tbs.heavy cream

	Combine butter, flour, stock, half and half, salt, pepper, and onion
juice is a medium sized pot.  Simmer for fifteen to twenty minutes, stirring
occasionally.  Combine the egg yolks, and sweet cream, and temper.  Add this
to the pot.  Lastly, stir in the mustard.

Serves 4-6

This is from a book with a title which has the phonetic title "plain delight".
I don't remember the spelling that's used.  I've found this goes over very
well, even with people who don't like mustard.

    I will try this.
     
    Thanks
    

    What is prepared Mustard?
    
    Dijon, French, English????? or Powdered Colemans with water????
    
    
    Thanks
    
    Jane

I normally think of prepared mustard as that which comes in a bottle in
a "paste state". I typically _don't_ include Dijon, as that's usually
specified.

    >What is prepared Mustard?
    
     Your basic yellow mustard (or other style.) I think the distinction is
    vs powdered mustard.