Potage a la Xavier

Ingredients

• the well-beaten yolks of four eggs
• the white of one
• three-quarters of a pint of flour
• a dessert-spoonful of chopped parsley
• a little pepper
• a little salt
• the eighth part of a nutmeg, grated
• two quarts of strained and nicely flavored stock

Method

1. 1

   Mix egg yolks and white with flour, add seasonings.

2. 2

   Stir in enough stock to make a thin batter.

3. 3

   Boil strained stock, add batter through a perforated ladle, stir, skim, and boil for another quarter hour before serving.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 419. The excerpt below is the record exactly as published.

Potage a la Xavier.— Mix the well- beaten yolks of four eggs and the white of one with three-quarters of a pint of flour. Add a little pepper and salt, the eighth part of a nutmeg, grated, and a dessert - spoonful of chopped parsley, and mix all the in- gredients thoroughly. Stir in as much stock as will make the batter thin enough to pass through a col- ander. Boil two quarts of strained and nicely flavored stock

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