Potage a la Bonne Femme
From Recipes for high-class cookery, 1912
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 Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 3. The excerpt below is the record exactly as published.
oz. butter ^ oz. flour. 1 pint white stock. 2 yolks. ^ gill cream, i „ milk. Salt. Garnish. — 1 tablespoonful peas. 1 carrot cut in pea shape*, cucumber cut in pea shape*. %9 [ 15 ] Have the garnish cooked in separate pans of boiling salted water. Melt the butter, add the flour, and mix together. Add the stock gradually and boil well. Cool slightly. Mix the yolks, cream, and milk together. Strain into the soup, and cook gently without boiling till the yolks are thickened. Add the garnish and serve. POTAGE A LA BONNE FEMME. 2 leaves lettuce or chervil. 2 „ sorrel. 2 „ tarragon, i cucumber, i oz. butter. 1 pint white stock. Pepper and salt
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