Potage à la Portugaise

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No. 1. Soups
Time
Cook: 30 min Total: 30 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (9)
Instructions (9)
  1. Fry minced Portugal onions in butter till well coloured.
  2. Strew over them all a good spoonful of flour, mix it well.
  3. Stir into it a teaspoonful of Liebig's extract of beef, or a few drops of Maggi's essence.
  4. Season with a little celery salt and a dash of coralline pepper.
  5. Pour on to it all nearly a quart of stock.
  6. Bring it slowly to the boil, skim well.
  7. Simmer it all for half an hour.
  8. Sieve, and pour it into a hot tureen.
  9. Add as you do so the yolk of an egg beaten up and a spoonful of grated Parmesan cheese.
Original Text · last edited 4 days ago
Potage à la Portugaise.—Fry 6oz. of minced Portugal onions in 1½oz. of butter till well coloured, then strew over them all a good spoonful of flour, mix it well, and stir into it a teaspoonful of Liebig's extract of beef, or a few drops of Maggi's essence, season with a little celery salt and a dash of coralline pepper, and pour on to it all nearly a quart of stock, bring it slowly to the boil, skim well, simmer it all for half an hour, sieve, and pour it into a hot tureen, adding as you do so the yolk of an egg beaten up and a spoonful of grated Parmesan cheese.
Notes
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