Potage a la Bonne Femme

Ingredients

• a quart of stock
• a good-sized (Bombay) onion
• two ounces of good tinned butter
• a quarter of a pound of sorrel leaves
• a lettuce
• a bunch of parsley
• a dessert-spoonful of pounded loaf-sugar
• half a cupful of the stock
• about a dozen pieces of bread
• two eggs
• two ounces of butter

Method

1. 1

   Prepare a quart of stock.

2. 2

   Cut the onion into thin rounds and place in a saucepan with butter.

3. 3

   Do not let it brown.

4. 4

   When half done, add sorrel, lettuce, parsley, pepper, salt, and flour.

5. 5

   Stir for five minutes.

6. 6

   Add sugar and half a cup of stock.

7. 7

   Reduce to a glaze, then stir in the remaining stock and simmer for 15 minutes.

8. 8

   Prepare thin slices of bread, dry in the oven.

9. 9

   Remove fat from soup, simmer for another 15 minutes.

10. 10

    Prepare a liaison with beaten eggs and butter, mix with soup, pour over bread, and serve.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 25. The excerpt below is the record exactly as published.

potage a la bonne femme, which, is made in this way. Prepare a quart of stock, and keep that by your side : now cut up a good-sized (Bombay) onion into very thin rounds, and place them in a sauce-pan with two ounces of good tinned butter. Take care not to let the onion get brown, and when it is half done, throw in a quarter of a pound of sorrel leaves, a lettuce, and a bunch of parsley, all finely shred, add pepper, salt, half an ounce of flour, and keep stirring for five minutes. You then add a dessert-spoonful of pounded loaf-sugar, and half a cupful of the stock, freed from fat, and not coloured. Let the mixture reduce nearly to a glaze, when you gradually stir in about a quart of the stock ; and let the soup simmer for a quarter of an hour. You now must prepare about a dozen pieces of bread cut very thin about two inches long, and an inch wide, taking care that there is crust along one of their long sides, and you must dry these thoroughly in the oven. When it is time to send up the soup, you remove the superfluous fat from it, and set it to simmer for a quarter of an hour. Xow, prepare a liaison made as follows : — Break two eggs in a basin, beat them well as THICK SOUPS AND PUREES. 45 for an omelette adding two ounces of butter

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