Hollandaise Soup

Ingredients

• 1 pint Plasmon stock
• 0.5 oz. butter
• 0.5 oz. flour
• yolks of 2 eggs
• 1 gill cream
• 1 gill cooked peas
• 1 gill cut cooked carrots
• 1 gill cut cooked cucumber
• seasoning

Method

1. 1

   Trim carrots and cucumber, cook in boiling water.

2. 2

   Melt butter, add flour and stock, stir until boiling.

3. 3

   Pour onto egg and cream mixture, return to saucepan, cook slowly without boiling, add cooked vegetables, and season.

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 6. The excerpt below is the record exactly as published.

HOLLANDAISE SOUP. — Ingredients : 1 pint Plasmon stock ; \ oz. butter ; \ oz. flour ; yolks of 2 eggs ; 1 gill cream ; | gill cooked peas ; \ gill cut cooked carrots ; h gill cut cooked cucumber ; seasotimg. Method. — Trim the carrots and cucumber with a round vegetable scoop to the size and shape of peas, and cook them in boiling water. Melt the butter in a saucepan, add the flour and Plasmon stock, and stir until it boils ; pour it on to the liaison of eggs and cream ; return to the saucepan, and cook slowly without letting it boil ; add the vegetables, previously cooked. Season to taste. 8. VEGETABLE SOUP. — Ingredients : 2 carrots ; 2 turnips ; 1 leek; 1 onion; 1 i oz. butter ; 1 teaspoonful celery seed; 2 lumps sugar ; 1 bay-leaf; 1 pint Plasmon white stock / 1 oz. flour ; 1 gill milk. Method. — Shred the vegetables into thin strips. Melt the butter and steam the vegetables in it for 10 minutes ; add Plasmon stock while it is still boiling. Cook for 20 minutes or until the vegetables are tender. Blend flour and milk smoothly together and mix in gradually. Boil for another 15 minutes, and serve nicely seasoned 9. POTATO SOUP. — Ingredients: i| pints white stock, 5 or 6 potatoes ; \ pint Plasmon stock ; 1 o?iion ; g oz. small sago; 2 tablespoonfuls milk ; pepper and salt. Method. — Boil the potatoes and rub them through a sieve ; pour both the stocks into a saucepan and bring to the boil ; 20 mix the potatoes and milk together and pour into a saucepan ; when boiling add the sago ; when this is transparent the soup is ready. (Sufficient quantities for six persons.) 40. POTAGE A LA YOLAILLE. — Ingredients: i| pints white stock ; i pint Plasmon stock ; I gill cream ; i dessertspoonful flour; seasoning

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