Onion Soup with Eggs and Cream

Ingredients

• six white onions
• one quart of boiling water
• one pint of milk
• one teaspoonful of salt
• a saltspoonful of pepper
• a pinch of mace
• a teaspoonful of sugar
• four eggs
• one cup of cream
• one tablespoonful of corn-starch

Method

1. 1

   Fry onions in butter until light-brown.

2. 2

   Add boiling water and milk, season, and boil slowly for an hour.

3. 3

   Strain, beat eggs, add cream and corn-starch, boil once, and serve with fried bread.

Nutrition per serving

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 11. The excerpt below is the record exactly as published.

one quart of boiling water and a tea- cupful of white wine; cover closely and cook for twenty minutes. This is served in two ways; poured at once into a soup- tureen all together, or the fish separated from the bouillon and served separately. The former is the usual method, and in this case dice of bread are cut, browned in the oven, and put in the bottom of the soup-tureen. It is sometimes thickened slightly with a tablespoonful of flour or corn-starch, treated in the usual way. Bagont of Ox-TaiL — Cut an ox-tail in pieces as for soup, rejecting the end, and parboil FRANCE. 39 for twenty minutes. Put in cold water and let them lie for half an hour. Then melt two tablespoonfuls of butter in a saucepan ; put in the pieces of tail, which must have been well rolled in flour, and let them fry carefully till a light-brown. Add two glasses of white wine, one teaspoonful of salt, five pepper-corns, a bit of garlic, a strip of orange-peel, a calf's foot which has been washed and parboiled, and a bouquet of sweet herbs. Add half a pint of boiling water, cover closely, and stew slowly, for four hours. Brown two dozen button onions in a little butter; add them to the ragout; cook a few minutes longer, and serve. The gravy should be skimmed, but not thickened. Ctonsomm^ with Cream of Egg. — For two quarts of clear cOnsommi allow eight eggs. Break them into a deep plate and beat them to a foam. Add half a pint of milk, half a teaspoonful of salt, one of sugar, and a pinch of mace; beat all together, strain through a fine sieve ; butter an earthen mould and pour in the mixture, setting it in a saucepan of boiling water. It must cook, very slowly, 40 IN FOREIGN KITCHENS. about twenty minutes. When perfectly cold cut in small squares and put in the tureen of boiling consommi. Onion Soup, with Eggs and Cream. — This is a delicious soup, and made as follows: Six white onions cut fine, and fried light-brown in a spoonful of butter. Then add a quart of boiling water and one pint of milk : season with one teaspoonful of salt, a saltspoonful of pepper, a pinch of mace, and a teaspoonful of sugar. Boil very slowly for an hour, and strain ; then beat four eggs to a foam, and add one cup of cream, and one tablespoonful of corn-starch

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