Creme Duchesse Soup
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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 The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 5. The excerpt below is the record exactly as published.
CREME DUCHESSE SOUP rriAKE a good stock of white meat — such as chicken or veal. Make a puree of green peas. Have ready some shredded sorrel and lettuce cooked in a little butter. Make the stock hot, adding the pur^ of peas. Pass all through a tammy and return to the fire. Add one gill of cream and the shreds of sorrel and lettuce. Serve with croutons
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