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Maigre Soup
From Soyer's standard cookery, 1912
Serves 4
Do not boil after adding egg yolks.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 8. The excerpt below is the record exactly as published.
Maigre Soup. Cut two onions into very small dice, and put them into a stewpan, with two ounces of butter; fry them a short time, but not to discolor them; have ready three or four handsful STANDARD COOKERY. 7 of well-washed sorrel, which cut into ribands and put into the stewpan with the onions, add one tablespoon of flour, then mix well a pint of milk and a quart of water; boil altogether twenty minutes, keeping it stirred; season with a teaspoonful of sugar and salt, take it from the fire, and stir in quickly a liaison * of two yolks of eggs mixed with a gill of cream or milk
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