Potage à la Danphine

Ingredients

• the yolks of 4 eggs
• 1 cupful chicken broth
• 1 quart of clear consommé
• 1 cupful boiled asparagus tops

Method

1. 1

   Mix yolks with chicken broth, season with salt, pepper, and nutmeg.

2. 2

   Butter a small bowl, pour in mixture, set in a pan with boiling water.

3. 3

   Cover and boil slowly until custard is firm.

4. 4

   Remove, cool for 10 minutes, cut into slices, lay in tureen, pour consommé over, add asparagus tops, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 34. The excerpt below is the record exactly as published.

1 cupful chicken broth, 1 cupful cream or milk, a small bouquet, and, if on hand, Ys cupful mushroom liquor, cook 10 minutes ; remove the bouquet, add the asparagus, cook until tender, stirring frequently : press through a sieve ; add 3 pints of chicken broth, and cook few minutes ; then add the yolks of 2 eggs mixed with Yt cup of cream (do not let the soup boil again) ; put 12 small cooked chicken forcemeat balls in the tureen, pour the soup over, and serve. Potage h la Pnr6e de Chonx-flenrs. — Gut the roses from a large head of cauliflower ; wash and put them in a saucepan ; cover with boiling water ; add 1 teaspoonful salt, and cook 10 minutes ; then drain in a sieve. In the meantime melt 1 ounce butter, add 1 tablespoonf ul flour, stir and cook for few minutes ; then add 1 cup of chicken broth, 1 cupful cream, a small bouquet, and, if handy, a little mushroom liquor ; season with Ys teaspoonful salt, and boil 10 minutes ; remove the bouquet, add the cauliflower roses, and boil till soft, stirring frequently ; press through a sieve into a clean sauce* SOUPS, Etc. 49 pan ; add 3 pints of chicken broth, and boil few minutes ; then add the jolk of 2 eggs, mixed with y, cup cream ; if necessary add more salt. Serve with toasted bread cut into strips. Potage d'Abatis de Dinde k la Bnsse.— Put the giblets, neck, and well-cleaned feet of 2 ducks or a turkey into boiling water, cook 3 minutes; remove; rinse off with cold water; melt 1 table- spoonful butter, add 1 fine-chopped onion, cook 5 minutes without browning ; add Y, tablespoonf ul flour, stir for few minutes, then add 6 pints of soup stock ; as soon as it boils add the giblets, neck, and feet, and a half cup of salt brine from pickled cucumbers; cook slowly ; after 10 minutes boiling remove the livers ; cut 1 carrot and 1 white turnip into julienne, the same of 1 leek, 2 paisley roots, a little celery, and 1 cucumber; scald the vegetables for a few minutes in boiling water ; drain in a sieve ; return them in a saucepan to the fire, add Y^ tablespoonf ul butter, cook a few minutes ; then cover with stock and cook till tender; boil 12 ravioles, made of nudle dough and forcemeat, as directed, in salted water ; place them with the vegetables and the fine-cut giblets in the tureen ; add Ys c^P sour cream to the soup, strain it through a sieve, pour it into the tureen, and serve. Potage & la Danphine.— Mix the yolks of 4 eggs with Yt cup- ful chicken broth ; season with a little salt, white pepper, and nut- meg ; butter a small bowl, pour in the mixture, and set the bowl in a pan ; pour in some boiling water to the depth of 1 inch ; cover the pan and let it boil slowly until the custard is firm to the touch ; remove the bowl, let it cool 10 minutes ; then cut the custard into small slices, lay them in the tureen, and pour 1 quart of clear con- 8omm6 over it ; add 1 cupful boiled asparagus tops

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