1. Put into a three-quart stewpan one pint and a
half of green peas, a small bunch of parsley, and a
small bunch of mint with two finely-shredded onions
(two and a half inches in diameter), and a small
cucumber, peeled and cut into thin slices. 2. Add
sufficient water to cover the vegetables. 3. Boil with
a teaspoonful of pounded loaf-sugar till they are soft
enough to pass through a tammy sieve. 4. Strain
over a colander. 5. Make a puree of the vegetables.
6. Stir the puree into three or four pints of stock, but
do not boil after adding it or you spoil the colour of
the soup.
Precautions. — A proper mixture of the vegetables
so as to agreeably blend the flavours.
BONNE FEMME SOUP (1).
TO MAKE TWO QUARTS.
Ingredients.
4 Lettuces. I Onion. Sprig of Chervil, i Cucumber. Sorrel✪ Bonne Femme Soup (1).
1. Shred finely a small handful of sorrel, four
lettuces, one onion, two and a half inches in diameter,
a sprig of chervil, and one small cucumber sliced.
2. Place the vegetables, except the chervil , in a stewpan
with one and a half ounce of butter, and a little flour.
3. Simmer and stir for ten minutes over a quiet fire
4. Put into a large basin a full tablespoonful of
E 2
100
Buckmaster s Cookery.
flour. 5. Add two quarts of white stock, and
thoroughly mix. The liquor in which a fowl has
been boiled, free from fat, will do quite well ; th&
stock may, however, be made with beef or mutton, but
the soup will not be so white. 6. Add the stock to
the contents of the stewpan. 7. Stir frequently till it
comes to the boil. 8. Add a small teaspoonful of
loaf-sugar. 9. Skim and stand it aside to simmer for
fifteen minutes. 10. Just before serving add the
the chopped chervil, and a milk or cream liaison.
Precautions. — Do not burn, or brown, the vege-
tables.
1. Take two lettuces, two leaves of sorrel, four
sprigs of tarragon, four sprigs of chervil, and wash
them well in cold water. 2. Remove these vegetables
and herbs and dry them. 3. Put them upon the
board and shred them finely. 4. Take half a cu-
cumber, peel it, cut it up in thin slices, and shred it
with a sharp knife. 5. Put half an ounce of butter in
a stewpan, and put it over the fire to melt. 6. Place
all the shredded vegetables and herbs in the stewpan
to sweat for five minutes. 7. Sprinkle over them a
little salt and a saltspoonful of pounded loaf-sugar.
8. Stir the vegetables occasionally with a wooden
BONNE FEMME SOUP (2).
TO MAKE ONE QUART.
Ingredients.
2 Lettuces.
2 leaves of Sorrel.
4 sprigs of Tarragon.
4 sprigs of Chervil.
^ a Cucumber.
\ oz. of Butter.
pint of White Stock.
Yolks of 3 Eggs,
i gill of Cream or Milk.
The crust of a French Roll.✪ Bonne Femme Soup
Soups.
IOI
Page 45 · 5 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1. Put into a three-quart stewpan one pint and a half of green peas, a small bunch of parsley, and a small bunch of mint with two finely-shredded onions (two and a half inches in diameter), and a small cucumber, peeled and cut into thin slices. 2. Add sufficient water to cover the vegetables. 3. Boil with a teaspoonful of pounded loaf-sugar till they are soft enough to pass through a tammy sieve. 4. Strain over a colander. 5. Make a puree of the vegetables. 6. Stir the puree into three or four pints of stock, but do not boil after adding it or you spoil the colour of the soup.
Precautions. — A proper mixture of the vegetables so as to agreeably blend the flavours.
BONNE FEMME SOUP (1).
Ingredients.
4 Lettuces. I Onion. Sprig of Chervil, i Cucumber. Sorrel.
1. Shred finely a small handful of sorrel, four lettuces, one onion, two and a half inches in diameter, a sprig of chervil, and one small cucumber sliced.
2. Place the vegetables, except the chervil , in a stewpan with one and a half ounce of butter, and a little flour.
3. Simmer and stir for ten minutes over a quiet fire
4. Put into a large basin a full tablespoonful of
E 2
Buckmaster s Cookery.
flour. 5. Add two quarts of white stock, and thoroughly mix. The liquor in which a fowl has been boiled, free from fat, will do quite well ; th& stock may, however, be made with beef or mutton, but the soup will not be so white. 6. Add the stock to the contents of the stewpan. 7. Stir frequently till it comes to the boil. 8. Add a small teaspoonful of loaf-sugar. 9. Skim and stand it aside to simmer for fifteen minutes. 10. Just before serving add the the chopped chervil, and a milk or cream liaison.
Precautions. — Do not burn, or brown, the vegetables.
1. Take two lettuces, two leaves of sorrel, four sprigs of tarragon, four sprigs of chervil, and wash them well in cold water. 2. Remove these vegetables and herbs and dry them. 3. Put them upon the board and shred them finely. 4. Take half a cucumber, peel it, cut it up in thin slices, and shred it with a sharp knife. 5. Put half an ounce of butter in a stewpan, and put it over the fire to melt. 6. Place all the shredded vegetables and herbs in the stewpan to sweat for five minutes. 7. Sprinkle over them a little salt and a saltspoonful of pounded loaf-sugar. 8. Stir the vegetables occasionally with a wooden
BONNE FEMME SOUP (2).
Ingredients.
2 Lettuces.
2 leaves of Sorrel.
4 sprigs of Tarragon. 4 sprigs of Chervil.
^ a Cucumber.
\ oz. of Butter.
pint of White Stock. Yolks of 3 Eggs, i gill of Cream or Milk. The crust of a French Roll.
Soups.
IOI
Records on this page
Bonne Femme Soup (1)Bonne Femme SoupSpanish SoupSoup MaigreLeek Soup