Endive Soup

Ingredients

• about one pound of endive
• an ounce of fresh butter
• one quart of broth
• the yolks of four eggs
• two spoonsful of brown sauce

Method

1. 1

   Blanch and fry endive in butter.

2. 2

   Add broth and boil.

3. 3

   Whisk egg yolks with hot broth, pour into stewpan, mix, and serve with chicken quenelles or croutons.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 16. The excerpt below is the record exactly as published.

ENDIVE SOUP. Blanch about one pound of endive ; dry, shred, and fiy it in a stewpan, with an ounce of fresh butter ; add one quai*t of broth, and boil gently for twenty minutes. Meantime PRACTICAL HOUSEHOLD COOKERY. 35 whisk the yolks of four eggs with half a pint of the hot broth, and pour it into the stewpan ; mix this well ; add two spoonsful of brown sauce (No. 151) ; salt and pepper to taste, and when nearly boiling serve with either quenelles of chicken or croutons. 47. CLERMONT SOUP. Slice six or eight onions, and brown in a stewpan with two ounces of clarified butter; take them out, dry them properly with a cloth, and pour into another stewpan with a quart of good broth; boil for fifteen or twenty minutes ; then add a little pounded marjoram ; salt and pepper to taste, and serve with croiitons on a plate apart 48. POTATO AND CHERVIL FUR^E SOUP. Feel and cut in quarters six large potatoes ; boil them in salt water for five or six minutes, in order to remove all sourness ; strain the water ; pour the potatoes into a stew- pan with one quart of broth

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