Calf's-tail Soup (Potage de Queue de Veau)
From Cookery for every household, 1914
Serves 2
Can be made plainer by adding milk instead of yolks and cream.
Presented as published in 1914. 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
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 115. The excerpt below is the record exactly as published.
Calf s-tail Soup (Potage de Queue de Veau) 2 calves’ tails. 4 pts. second white stock. A bunch of herbs. A small piece of carrot and turnip. 1 onion. 3 or 4 cloves. A pinch of nutmeg. 1-| oz. butter. l| oz. flour. 1 gill of thin cream. 2 yolks of eggs. | glass of sherry. 1 oz. grated Parmesan
Cook this with the app: pantry check, scaling, and the assistant.