Hollandaise Soup (Potage Hollandaise)

Ingredients

• 1 qt. white stock
• 1 oz. butter
• 1 oz. flour
• 2 yolks of eggs
• 1 gill of thin cream
• Pepper and salt
• 1 small turnip
• 1 carrot
• 1 small cucumber
• 1 tea-sp.chopped parsley or tarragon
• A pinch of sugar
• 1 tea-cupful of green peas

Method

1. 1

   Prepare carrot, turnip, and cucumber, cutting them into small rounds.

2. 2

   Cook in boiling salted water until tender.

3. 3

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

4. 4

   Remove from heat, strain in yolks and cream, stirring constantly until thickened.

5. 5

   Add parsley or tarragon, sugar, and seasoning.

6. 6

   Place vegetables in a soup tureen and pour soup over them.

7. 7

   Serve with pulled bread or cheese pastry.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 118. The excerpt below is the record exactly as published.

Hollandaise Soup (Potage Hollandaise) 1 qt. white stock. 1 oz. butter. 1 oz. fiouB. 2 yolks of eggs. 1 gill of thin cream. Pepper and salt. I small turnip. 1 carrot. \ a cucumber. 1 tea-sp.chopped parsley or tarragon. A pinch of sugar. A tea-cupful of green peas

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