Cheese Soup a la Biberon

Ingredients

• six onions
• half a pound of lean ham
• two ounces of butter
• half a pound of bread-crumbs
• three pints of good broth
• a little cayenne pepper
• a blade of mace
• a quarter of a pound of grated Parmesan cheese
• the yolks of six eggs

Method

1. 1

   Sauté onions and ham in butter until brown.

2. 2

   Add bread-crumbs, broth, cayenne, and mace; boil for half an hour.

3. 3

   Stir in Parmesan and thicken with yolks before serving.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 82. The excerpt below is the record exactly as published.

Cheese Soup a la Biberon. Peel and slice six onions, cut half a pound of lean haiii in slices, and two ounces of butter ; put them into a stew- pan over the fire, and rub with a spoon till the onions become a little brown ; add half a pound of bread-crumbs. sours. 131 and tliree pints of good broth, a little caj^enne pepper, and a blade of mace ; let this boil for half an hour, then add a quarter of a pound of grated Parmesan cheese, and pass the soup through a tammy, put it into a clean soup pot, make the soup hot without boiling, and thicken it Avith the yolks of six eggs

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