Soup à la Bonne Femme

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

Soup Base

two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pound of well washed and dried sorrel that has been cut up in fine shreds ↝ Chard, raw [Other dark green vegetables]
two large hearts of well washed and dried crisp lettuces cut up
one pound of washed and shredded spinach ↝ Spinach, raw [Vegetables and Vegetable Products]
a handful of chervil ↝ Parsley, raw [Not included in a food category]
rather better than one quart of good flavoured white stock

Enrichment

one pint of the same stock
four raw yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
one ounce of good butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a pint of thick warm cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Garnish

little croûtons of bread ↝ Bread, vegetable [Yeast breads]

Instructions (10)

Put two ounces of butter in a stewpan to melt.
Add to it a pound of well washed and dried sorrel that has been cut up in fine shreds, two large hearts of well washed and dried crisp lettuces cut up, one pound of washed and shredded spinach, and a handful of chervil.
Fry these all together for about fifteen minutes.
Mix with rather better than one quart of good flavoured white stock, and cook gently for half an hour.
Put in another stewpan one pint of the same stock, bring to the boil.
Mix this on to four raw yolks of eggs in a basin with one ounce of good butter and half a pint of thick warm cream.
Return to the stewpan and stir in the bain marie till it thickens.
Strain it through a strainer into the pan containing the sorrel.
Pour into a hot soup tureen.
Have some little croûtons of bread fried and handed on a plate on a napkin or dish-paper and serve.

Original Text

Soup à la Bonne Femme.
(Potage à la Bonne Femme.)

Put two ounces of butter in a stewpan to melt, then add to it a pound of well washed and dried sorrel that has been cut up in fine shreds, two large hearts of well washed and dried crisp lettuces cut up, one pound of washed and shredded spinach, and a handful of chervil. Fry these all together for about fifteen minutes, then mix with rather better than one quart of good flavoured white stock, and cook gently for half an hour. Put in another stewpan one pint of the same stock, bring to the boil, and mix this on to four raw yolks of eggs in a basin with one ounce of good butter and half a pint of thick warm cream, return to the stewpan and stir in the bain marie till it thickens, then strain it through a strainer into the pan containing the sorrel, and pour into a hot soup tureen; have some little croûtons of bread fried and handed on a plate on a napkin or dish-paper and serve.

Notes

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