Potage à la Nimoise

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No. 1. Soups
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Have ready some nice fish stock strained, but not necessarily clarified.
  2. Beat up a couple of raw eggs with half a pint of the stock over the fire, keeping it stirred one way only, with a wooden spoon.
  3. Slice down some white breadcrumb as described before.
  4. Put this in the tureen.
  5. Pour the fish stock boiling on to it.
  6. Stir in the egg liaison, with some picked parsley.
  7. Serve at once.
Original Text · last edited 4 days ago
Potage à la Nimoise.—Have ready some nice fish stock strained, but not necessarily clarified, and beat up a couple of raw eggs with half a pint of the stock over the fire, keeping it stirred one way only, with a wooden spoon; slice down some white breadcrumb as described before, put this in the tureen, pour the fish stock boiling on to it, then stir in the egg liaison, with some picked parsley, and serve at once.
Notes
—