Cauliflower Soup (Potage Dubarry)

Ingredients

• a moderate-sized cauliflower
• the yolks of two eggs
• three tablespoonfuls of cream
• half an ounce of butter

Method

1. 1

   Parboil cauliflower, change water, add salt, and boil until done.

2. 2

   Pass through a sieve, dilute with consomme, and boil.

3. 3

   Beat yolks with cream, add to soup off the fire, and stir in butter.

4. 4

   Serve with fried bread.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 24. The excerpt below is the record exactly as published.

a moderate-sized cauliflower, then change the water, add salt to taste, and let it boil till quite done. Pass it through a hair sieve, having first drained it of all the water in which it was cooked. Dilute the puree thus obtained with some well-flavoured consomme, and let it give a boil or two, stirring all the time. When sufficient consomme has been added to make the soup of the right consistency, beat up in a small basin the yolks of two eggs 42 Little French Dinners. with three tablespoonfuls of cream, add to it a couple of ladlefuls of the soup, then take the saucepan containing the soup off the fire, pour in the liaison (i.e., the eggs and cream) and stir well together. Add half an ounce of butter

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