Potage a la Vitellus

Ingredients

• 2 quarts rich chicken and veal broth
• 2 oz. pearl barley
• 1| 0Zi pistachio nuts
• ■§ oz. pignoli kernels
• 2 egg-yolks
• 1 gill cream
• 1 tablespoonful spinach puree
• seasoning
• a handful of nouille lozenges

Method

1. 1

   Wash the barley and cook it in the stock till quite tender, and rub through a fine sieve.

2. 2

   Blanch and peel the pistachios, pound them with the pignoli kernels, add a little cream and the spinach, and pass through a sieve.

3. 3

   Mix this with the soup and cook for ten minutes, season to taste, cook the nouille lozenges in salted water for fifteen minutes, drain them, and add to the soup.

4. 4

   Mix the remainder of cream with the egg-yolks in a soup-tureen, pour over the soup, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 114. The excerpt below is the record exactly as published.

Potage a la Vitellus. — 2 quarts rich chicken and veal broth (stock), 2 oz. pearl barley, 1| 0Zi pistachio nuts, ■§ oz. pignoli kernels, 2 egg-yolks, 1 gill cream, 1 tablespoonful spinach puree or a sufficient quantity of spinach greening to give it the desired tint, a handful of nouille lozenges (nouille paste cut into small squares) for garnish, seasoning

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