Hello All!
I promised you some more, didn't I! 4 more today
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Iced Beetroot Soup
 Categories: Starters, Soups, Vegetables, British
      Yield: 6 Servings
      2 lg Beetroots
      1 l  White stock -=or=-
      1 l  Jellied consomme
           Salt & pepper
      1 ts Wine vinegar or lemon juice
    600 ml Aspic jelly
           Chopped parsley or chives
    150 ml Cream; whipped to soft peak
  Cook the beetroot in the oven, like potatoes baked in their jackets
  for 2 hours. Peel and then grate them into the stock or consomme and
  simmer very gently for 10 minutes. Season highly and stir in wine
  vinegar or lemon juice; make up mixture and pour all through a fine
  strainer into a large bowl. Put to set and chill in refrigerator.
    This soup should be served chilled, piled in spoonfuls in shallow
  bowls. It is a beautiful bright red and very refreshing. Sprinkle the
  jelly with chopped parsley or chives and place a large spoonful of
  whipped cream on each bowlful.
     Recipe "The Cookery of England" Elizabeth Ayrton ISBN 0-14-046819-6
   MMed IMH c/o Georges' Home BBS 2:323/4.4
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50.A0918+
---------------