Bouillon sur (Eufs)

Ingredients

• 1 lb. of meat
• each quart of water
• a little salt
• 3 leeks
• a few peppercorns
• a couple of bay-leaves
• one or two eggs
• a table-spoonful of finely-chopped parsley

Method

1. 1

   Prepare a stock with beef, allowing 1 lb. of meat and bones to each quart of water.

2. 2

   Place it on the fire, adding a little salt, let it come gently to the boil, and remove the scum.

3. 3

   Add the soup vegetables, cook gently from 2.5 to 3 hours.

4. 4

   Beat up the eggs in a soup-tureen, add the parsley, and pour into it some of the strained stock.

5. 5

   Season to taste with salt, pepper, and grated nutmeg, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 95. The excerpt below is the record exactly as published.

Bouillon sur (Eufs (Beef Broth with Eggs). — Prepare a stock with beef, shoulder flank or sticking, allowing 1 lb. of meat and bones to each quart of water. Place it on the fire, adding a little salt, let it come gently to the boil, and remove the scum. Add the soup vegetables, such as carrots, turnips, onions, 3 leeks, previously cleaned and peeled, also a few peppercorns and a couple of bay-leaves. Cook gently from 2^ to 3 hours. Beat up one or two eggs

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