Bonne Femme Soup

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.

Method

1. 1

   Wash and shred the vegetables and herbs.

2. 2

   Melt butter in a stewpan, add the vegetables to sweat for five minutes.

3. 3

   Boil white stock in another stewpan.

4. 4

   Make a liaison with egg yolks and cream.

5. 5

   Combine stock with vegetables, boil gently for ten minutes, then add the liaison and serve over crust pieces.

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 (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.

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