305. PUREE OF SPRING HERBS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 30 min Total: 30 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (14)
Soup base
Liaison and finishing
Garnish
Instructions (6)
  1. Wash the herbs thoroughly and place them in a stewpan with two ounces of fresh butter.
  2. Set the whole on the stove-fire to simmer quickly, stirring them the whole time.
  3. Add three pints of good consommé of veal or fowl.
  4. Allow the soup to boil gently by the side of the fire for half an hour.
  5. Just before sending to table, finish the soup by mixing in it gradually a liaison* of six yolks of eggs and half a pint of cream, a pat of butter, a little grated nutmeg, and pounded sugar.
  6. Put some duchesse crusts in the soup-tureen, pour the soup thereon, and serve up.
Original Text
305. PUREE OF SPRING HERBS. TAKE a double-handful of sorrel, three cabbage-lettuces, a handful of chervil, the same proportion of dandelion, and a little balm and burrage. Wash these thoroughly and place them in a stewpan with two ounces of fresh butter, and set the whole on the stove-fire to simmer quickly, stirring them the whole time; then add three pints of good consommé of veal or fowl; allow the soup to boil gently by the side of the fire for half an hour; and just before sending to table, finish the soup by mixing in it gradually a liaison* of six yolks of eggs and half a pint of cream, a pat of butter, a little grated nutmeg, and pounded sugar. Put some duchesse crusts in the soup-tureen, pour the soup thereon, and serve up Be careful that the soup be not allowed to boil, as, in that case, the eggs would curdle, and thereby render the soup unsightly, if not unpalatable.
Notes
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