Poached Egg Soup a la Styienne

Ingredients

• three pints of good broth
• three ounces of good semolina flour
• six or eight new-laid eggs
• half a pound of green peas
• two tablespoonfuls of parsley

Method

1. 1

   Boil broth, sprinkle in semolina while stirring.

2. 2

   Poach eggs in separate broth.

3. 3

   Place eggs in soup-tureen with peas and parsley, mix broths, and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 34. The excerpt below is the record exactly as published.

OACHED EGG SOUP A LA STYRIENNE. Boil in a stewpan three pints of good broth. When boiling sprinkle three ounces of good semolina flour, a small quantity at a time; keep stirring, to prevent the flour clotting; then poach six or eight new-laid eggs by breaking each separately, and plunge them into some boiling broth set apart for that purpose in a saut^-pan; boil for about two minutes, draw the pan away hx>m the fire, take the eggs out one by one with a flat strainer ; lay them carefully on a cloth, trim each nicely round with a knife, and place them in a soup-tureen with half a pound of green peas previously cooked in salt water and two 74 PRACTICAL HOUSEHOLD COOKERY. tablespoon fuls of parsley

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