Bonne Femme Soup (1)

Ingredients

• 4 Lettuces
• I Onion
• Sprig of Chervil
• i Cucumber
• Sorrel

Method

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. 2

   Place the vegetables, except the chervil, in a stewpan with one and a half ounce of butter, and a little flour.

3. 3

   Simmer and stir for ten minutes over a quiet fire.

4. 4

   Put into a large basin a full tablespoonful of flour.

5. 5

   Add two quarts of white stock, and thoroughly mix.

6. 6

   The liquor in which a fowl has been boiled, free from fat, will do quite well; the stock may, however, be made with beef or mutton, but the soup will not be so white.

7. 7

   Add the stock to the contents of the stewpan.

8. 8

   Stir frequently till it comes to the boil.

9. 9

   Add a small teaspoonful of loaf-sugar.

10. 10

    Skim and stand it aside to simmer for fifteen minutes.

11. 11

    Just before serving add the chopped chervil, and a milk or cream liaison.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 45. The excerpt below is the record exactly as published.

BONNE FEMME SOUP (1). TO MAKE TWO QUARTS. Ingredients. 4 Lettuces. I Onion. Sprig of Chervil, i Cucumber. Sorrel

Cook this with the app: pantry check, scaling, and the assistant.