Potage Jacqueline

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No. 1. Soups
Time
Cook: 10 min Total: 10 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (4)
Instructions (8)
  1. Have ready strained about three pints of any common light stock.
  2. Strain the stock into this whilst hot, but not boiling.
  3. Add from one to 1 1/2 oz. of arrowroot previously rubbed up smoothly with a little of the soup till it is as thick as good cream.
  4. Let it all just boil up, then simmer it for ten minutes.
  5. Strain it.
  6. Add spring vegetables cut into little balls and cooked separately (about a spoonful of these for each guest,).
  7. Pour it all into the hot tureen, with the egg liaison beaten up with a little of the soup.
  8. Stir it well together, and serve at once.
Original Text · last edited 4 days ago
Potage Jacqueline.—Have ready strained about three pints of any common light stock, and strain into this whilst hot, but not boiling, from one to 1½oz. of arrowroot previously rubbed up smoothly with a little of the soup till it is as thick as good cream; now let it all just boil up, then simmer it for ten minutes, strain it, add to it spring vegetables cut into little balls and cooked separately (about a spoonful of these for each guest,) pour it all into the hot tureen, with the egg liaison beaten up with a little of the soup, stir it well together, and serve at once.
Notes
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