Hollandaise Soup

Ingredients

• 1 quart vegetable stock
• 4 tablespoons Crisco
• 4 tablespoons flour
• 4 yolks eggs
• 1/2 pint cream
• 1/2 cup green peas, cooked
• 1 teaspoon salt
• 1/2 cup carrot, cut in small pieces, cooked
• 1 teaspoon sugar
• 1/4 cup cut cucumber, cooked
• 1 teaspoon chopped tarragon

Method

1. 1

   Trim peas, carrots, and cucumbers with a round cutter.

2. 2

   Cook them in boiling water.

3. 3

   Melt Crisco and flour in a stewpan; add stock and let boil.

4. 4

   Break yolks of eggs into a basin and add cream, then add to stock; let it just come to boil.

5. 5

   Strain into a clean stewpan, add vegetables and tarragon, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 100. The excerpt below is the record exactly as published.

Hollandaise Soup Escalloped Potatoes Vegetable Pie Celery Patties Romaine Salad Chocolate Tapioca Coffee * Hollandaise Soup—l1 quart vege- table stock, 4 tablespoons Crisco, 4 tablespoons flour, 4 yolks eggs, % pint cream, % cup. green peas, cooked, 1 teaspoon salt, % cup car- rot, cut in small pieces, cooked, 1 teaspoon sugar, 14 cup cut cucumber, cooked, and 1 teaspoon chopped tarragon

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