Colbert Broth

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 (8)

for the broth

hearts of four or five good heads of endive ↝ Endive, raw [Vegetables and Vegetable Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sufficient stock
an egg or two beaten up with a spoonful or two of new milk or single cream ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a spoonful or two of new milk or single cream ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]

for potage purée Colbert à la crème

cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
egg yolks ↝ Egg, yolk only, raw [Eggs and omelets]
small poached eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Instructions (8)

Blanch thoroughly in salted water the hearts of four or five good heads of endive.
Shred the blanched endive hearts and toss them in a little butter until perfectly soft.
Pour sufficient stock onto the endive to moisten them well.
Thicken with an egg or two beaten up with a spoonful or two of new milk or single cream.
Serve very hot.

Potage purée Colbert à la crème

Crush the broth through a sieve.
Thicken with cream and egg yolks.
Serve with small poached eggs.

Original Text · last edited 4 days ago

Colbert Broth.—Blanch thoroughly in salted water
the hearts of four or five good heads of endive,
then shred them down and toss them in a little
butter till perfectly soft; now pour on to them suffi
cient stock to moisten them well, thicken with an egg
or two beaten up with a spoonful or two of new milk
or single cream, and serve very hot. This makes an
excellent purée if crushed through a sieve, thickened
with cream and egg yolks, and served with small
poached eggs, when it is known as potage purée
Colbert à la crème.

Notes

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