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SOUPS
JIGOTE. (Bouillon en tasse)
This is an
especially good
broth, usually
served at late
suppers, in
cups. In olden
times no party·
or reception was
complete with–
out it when
refreshments
were served at
m id n i g h t. In
later years it has
somewhat lost
its
popularity~
but its use certainly deserves to be
revived.
I am giving a recipe for a dozen
cups, but quantities may be increased
or decreased pr. portionally as required.
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