Potage Printanier, or Spring Soup

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 45 min
Yield
8.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (4)
  1. Put in a very clean stewpan the chervil, lettuces, onions, parsley, and butter, to 1 pint of water, and let them simmer till tender.
  2. Season with salt and pepper.
  3. When done, strain off the vegetables, and put two-thirds of the liquor they were boiled in to the stock.
  4. Beat up the yolks of the eggs with the other third, give it a toss over the fire, and at the moment of serving, add this, with the vegetables which you strained off, to the soup.
Original Text
POTAGE PRINTANIER, OR SPRING SOUP. 149. INGREDIENTS.—1/2 a pint of green peas, if in season, a little chervil, 2 shredded lettuces, 2 onions, a very small bunch of parsley, 2 oz. of butter, the yolks of 3 eggs, 1 pint of water, seasoning to taste, 2 quarts of stock No. 105. Mode.—Put in a very clean stewpan the chervil, lettuces, onions, parsley, and butter, to 1 pint of water, and let them simmer till tender. Season with salt and pepper; when done, strain off the vegetables, and put two-thirds of the liquor they were boiled in to the stock. Beat up the yolks of the eggs with the other third, give it a toss over the fire, and at the moment of serving, add this, with the vegetables which you strained off, to the soup. Time.—3/4 of an hour. Average cost, 1s. per quart. Seasonable from May to October. Sufficient for 8 persons. RICE SOUP.
Notes
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