Genoa Soup

Ingredients

• a moderate-sized bunch of borage
• two large cabbage lettuces
• a beetroot
• four ounces of butter
• half a pint of fish stock
• four eggs
• half an ounce of grated Parmesan
• half a pint of cream
• salt and pepper to taste

Method

1. 1

   Wash and cut vegetables.

2. 2

   Melt butter in a stewpan, add vegetables, and stew for fifteen minutes.

3. 3

   Add fish stock and boil gently for half an hour.

4. 4

   Cool, mix with beaten eggs, Parmesan, cream, salt, and pepper.

5. 5

   Cook in a gourmet boiler, then serve with clear fish soup.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 4. The excerpt below is the record exactly as published.

Genoa Soup Wash thoroughly a moderate-sized bunch of borage, two large cabbage lettuces, and a beetroot, and cut them up. Dissolve four ounces of butter in a stewpan, and add the vegetables, and let them stew for about fifteen minutes. Add half a pint of fish stock, and let all boil gently for half an hour ; then skim well and remove the pan from the stove and let it cool. Beat up four eggs and mix them with the cooled vegetables, add half an ounce of grated Par- mesan, half a pint of cream, salt and pepper to taste

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