Bonne Femme Soup

Ingredients

• two lettuces
• two leaves of sorrel
• four sprigs of tarragon
• four sprigs of chervil
• half an ounce of butter
• half a salt-spoonful of salt
• a salt-spoonful of castor sugar
• a cucumber

Method

1. 1

   Wash and shred the lettuces, sorrel, tarragon, and chervil finely.

2. 2

   Cut the cucumber in half, peel it, and cut it into thin slices, then shred it.

3. 3

   Melt the butter in a stewpan, add the shredded vegetables, and let them stew for five minutes.

4. 4

   Sprinkle with salt and sugar, and watch to ensure the vegetables do not discolor.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

Bonne Femme Soup Take two lettuces, two leaves of sorrel, four sprigs of tarragon, four sprigs of chervil ; wash and shred them finely. Cut a cucumber in half, peel it and cut it into thin slices, and then shred it with a sharp knife. Melt in a stewpan half an ounce of butter and place in the shredded vegetables, and let these stew for five minutes. Sprinkle them with half a salt-spoonful of salt and a salt-spoonful of castor sugar

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