Potage (a la Xavier)

Ingredients

• four eggs
• three-quarters of a pint of flour
• a dessert-spoonful of chopped parsley
• the eighth part of a nutmeg grated

Method

1. 1

   Mix yolks of eggs and white with flour, add pepper, salt, nutmeg, and parsley.

2. 2

   Stir in stock to make a thin batter.

3. 3

   Boil strained stock, add batter using a ladle, and stir while cooking.

4. 4

   Skim and boil for an additional quarter hour before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1307. 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

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