vegetariannut-free
Bonne Femme, or Sorrel Soup
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Ensure the egg is thoroughly beaten to avoid flakes in the soup.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- four ounces of minced onion
- two ounces of fresh butter
- four ounces of well-picked sorrel leaves
- one ounce of chervil
- about two ounces of lettuce-leaves
- a saltspoonful of salt
- the same of castor sugar
- one ounce of flour
- three gills of milk
- three gills of warm water
- an ounce of butter
- an egg
- four nice slices of French roll
Method
Fry minced onion in butter over low heat for 5 minutes.
Add shredded sorrel, chervil, lettuce, salt, and sugar; stir for 5 minutes.
Mix in flour and cook for another 5 minutes.
Gradually moisten with milk and water, bring to boil, and simmer for 35 minutes.
Beat egg with butter, mix with a gill of soup, and stir into the soup.
Serve over dried French roll slices.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 21. The excerpt below is the record exactly as published.
Bonne Femme, or Sorrel Soup. — This excellent soup requires some care, but it is well worth careful attention. Fry four ounces of minced onion in a stewpan with two ounces of fresh butter over a low fire for five minutes, but do not let the onion colour. Next add four ounces of well-picked sorrel leaves, one ounce of chervil, and about two ounces of lettuce- leaves, all shredded, with a saltspoonful of salt and the same of 42 SOUPS castor sugar. Stir over the fire for five minutes more, and then mix in one ounce of flour. Cook this with the vegetables for another five minutes, after which moisten by degrees with three gills of milk and three gills of warm water; bring slowly to the boil, and simmer for 35 minutes. Break an egg, both white and yolk, into a small bowl, and beat it well, adding an ounce of butter. Take the soup off the fire, put a gill of it into the bowl with the egg, mix and melt the butter. Put four nice slices of French roll
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