Jacqueline Soup

Ingredients

• the yolks of three eggs
• a cupful of milk
• an ounce of flour
• a quart and a half of boiling hot chicken broth
• pepper
• salt
• a tablespoonful of boiled rice
• a tablespoonful of cooked green peas
• a tablespoonful of sliced carrots
• a tablespoonful of chopped asparagus

Method

1. 1

   Beat yolks in milk, blend with flour over heat without thickening.

2. 2

   Add chicken broth, season, strain, and just before serving, add rice, peas, carrots, and asparagus.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 24. The excerpt below is the record exactly as published.

Jacqueline Soup. Beat up the yolks of three eggs in a cupful of milk and blend with it an ounce of flour over the fire; but be careful that it does not become too thick. Next add about a quart and a half of boiling hot chicken broth and flavor with pepper and salt and a little minced parsley. After stirring well, strain the whole, and just before serving add a tablespoonful each of boiled rice, cooked green peas, sliced carrots, and chopped asparagus. Pigeon Broth. Remove the meat from four freshly roasted pigeons and put the bones and gravy with a quart of stock to simmer by the fire. Mince the meat of the pigeons with a medium-sized onion and blend thoroughly with an ounce of butter and one pound of breadcrumbs well moistened with milk. Add this to the stock and let the whole cook gently for an hour. Press the whole through a sieve, add pepper and salt to taste, and a tablespoonful of either port or sherry. Slices of toasted bread should be served with this soup. Duck Soup. Take two cupfuls of the remains of cold roast duck and mince with an ounce of parsley, a bay leaf, and a little thyme. Fry these in an ounce of butter and then add a quart of beef stock thickened with an ounce of flour, and stir in half a pint of white wine. Cider may be substituted if not too sharp. Simmer the soup for an hour and then rub the whole through a sieve. Next add a sliced green pepper fried in butter, a STANDARD COOKERY. 29 cupful of boiled barley, a few pieces of duck meat, and pepper and salt to taste. Make the whole very hot before serving. Pigeon Soup. Thoroughly mix an ounce of butter with six ounces of flour, add one ounce of chopped ham and place in two quarts of clear soup together with three pigeons previously cut up and fried in butter. Flavor with thyme, parsley, celery, one leek, and a bay leaf. After cooking for one hour strain the soup, cut the meat into small dice, and replace. Add a cupful of cooked green peas, the same quantity of cooked and sliced carrots, a glass of white wine and a little pepper and salt. Pectoral Broth. This is a convent soup greatly in repute with invalid nuns. Cut an old fowl into joints and put them, together with the heart, gizzard, and liver, into two quarts of water, to which add two cups of barley, three onions, a carrot, a small bunch of thyme, parsley, and marjoram, and — if obtainable — a small handful of marshmallow root. Let the whole simmer gently for three hours, after which strain the broth and press the barley through a sieve. Add pepper and salt to taste, the yolk of one egg, and a tablespoonful of brandy. The whole should be reduced to about a quart, and will be found very nourishing. Lentil Soup. Take half a pint of French beans, two onions, two turnips, two carrots, and a leek, all sliced, with a cupful of spinach, a little celery, and some parsley, and fry the whole with two ounces of butter. Add the vegetables to three pints of milk, with which an ounce of flour has been mixed, a pint of stewed tomatoes, a blade of mace, and a pinch of baking soda. After simmering for two hours pass the whole through a sieve, add a little butter, a teaspoonful of sugar, and two tablespoonfuls of cooked rice

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