315. BONNE FEMME SOUP

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (13)
  1. Trim and wash six cabbage-lettuces.
  2. Wash a double handful of sorrel.
  3. Shred the lettuces and sorrel as you would do if they were intended for Julienne soup.
  4. Put two ounces of butter into a stewpan and melt it on the fire.
  5. Add the lettuces and sorrel to the stewpan and stir them over the stove with a wooden spoon until they are stewed, which will require about ten minutes.
  6. Add two quarts of good strong chicken consommé.
  7. Allow the soup to boil gently by the side of the stove-fire for about half an hour.
  8. Take the soup off the heat to cool a little.
  9. Mix in a leason or binding of eight yolks of eggs, half a pint of cream, a small pat of fresh butter, and a little pounded sugar to rectify the acidity of the sorrel.
  10. Stir the soup quickly on the fire in order to set the leason in it, taking care that it does not curdle.
  11. Add a small piece of glaze.
  12. Pour the soup into the tureen upon some duchess' crusts.
  13. Serve.
Original Text
315. BONNE FEMME SOUP. TRIM and wash six cabbage-lettuces, and having also well washed a double handful of sorrel, shred these as you would do if they were intended for Julienne soup. Put two ounces of butter into a stewpan, and having melted it on the fire, add the lettuces and sorrel, and with a wooden spoon stir them over the stove until they are stewed, which will require about ten minutes; then add two quarts of good strong chicken consommé, and having allowed the soup to boil gently by the side of the stove-fire for about half an hour, take it off, in order that it may cool a little, and mix in with it a leason or binding of eight yolks of eggs, half a pint of cream, a small pat of fresh butter, and a little pounded sugar to rectify the acidity of the sorrel. Stir the soup quickly on the fire in order to set the leason in it, taking care that it does not curdle; add a small piece of glaze, pour the soup into the tureen upon some duchess' crusts, and serve.
Notes
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