1 Onion
50g Butter
1 little Milk
2 Chicken cubes
sage 1 pinch
1 Piece Celery
Salt Pepper & Nutmeg 1
50 mls Cream
Heat the butter in large saucepan, fry onion until softened then pumpkin momentary. Add milk, water, chicken cubes, salt, pepper, celery and sage.
Bring to the boil, simmer until softened. Puree the soup. Check seasoning.
Serve with dribbled cream.
今回は上記レシピの他にセロリ（１０センチくらいのもの）を煮込む時にいれ、味を整えてみました
1 cup fresh breadcrumbs
1 tablespoon chopped parsley
3 rashers bacon
90g butter
2 cloves garlic, crushed
1 teaspoon worcestershire sauce
1/2 teaspoon dry mustard
-Basil Sauce
1/3 cup oil
1/4 cup white vinegar
1 cloves garlic crushed
1/3 cup cream
1 egg yolk
salt
pepper
1 cup finely chopped basil
Combine in bowl
breadcrumbs cheese and parsely.
Chop bacon finely and fry in pan until crisp, Drain.
Add bacon to breadcrumb mixture.
Melt butter in saucepan, add crushed garlic,worcestershire sauce an dry
mustard.
Mix wel nd place in a shallow ovenprrof dish.
Press crumb mixture on top of each fillet.
Bake, uncovered in a moderate oven 20 to 25 mins.
Serve with basil sauce.
-Basil Sauce
Combine in saucepan oil, vinegar, crushed and finely shopped fresh basil
and cream.
Stir until heated through.
Add egg yolk and stir until sauce thickens.
Do not boil.