Poached Egg Soup

Ingredients

• six or eight eggs
• two spoonfuls of vinegar
• three pints of good boiling broth

Method

1. 1

   Poach eggs in boiling salted water with vinegar.

2. 2

   Trim and place in soup-tureen, pour clarified broth over and serve.

Nutrition per serving

Estimated from matched ingredients across 6 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.

POACHED 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 blanched and hashed fine ; then pass the broth in which the eggs were poached through a sieve, mix it with the one in which the semolina flour was diluted, stir well, pour slowly into the soup- tureen, and serve with a little grated cheese on a plate apart 182. POACHED EGG SOUP. Poach six or eight eggs in boiling salt water as above, but add two spoonfuls of vinegar ; take them out and trim them in the same manner, put them very carefully in a soup-tureen, and pour gently three pints of good boiling broth

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