316. SOUP A LA HOLLANDAISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (9)
  1. Peel three carrots, and an equal number of turnips and cucumbers.
  2. Scoop these out into the shape of small olives.
  3. Blanch the shaped vegetables.
  4. Boil the blanched vegetables in two quarts of good strong blanquette of veal.
  5. When the vegetables are done, remove the soup from the fire.
  6. Mix in a leason of eight yolks of eggs, half a pint of cream, a pat of butter, and a little sugar.
  7. Set the leason by stirring the soup over the fire.
  8. Pour the soup into the soup-tureen, containing about half a pint of young peas boiled green, and an equal proportion of French beans cut into diamonds.
  9. Serve.
Original Text
316. SOUP A LA HOLLANDAISE. PEEL three carrots, and an equal number of turnips and cucum- bers; scoop these out into the shape of small olives, and, after blanch- ing them, boil them in two quarts of good strong blanquette of veal; when the vegetables are done, remove the soup from the fire, and mix in with it a leason of eight yolks of eggs, half a pint of cream, a pat of butter, and a little sugar; set the leason by stirring the soup over the fire, and then pour it into the soup-tureen, containing about half a pint of young peas boiled green, and an equal proportion of French beans cut into diamonds, and serve.
Notes
—