Potage a la Yolaille

Ingredients

• 1| pints white stock
• 1 pint Plasmon stock
• I gill cream
• i dessertspoonful flour
• seasoning — salt , pepper , lemon juice
• i tablespoonful water or milk

Method

1. 1

   Put the chicken and Plasmon stocks into a saucepan and bring them to the boil.

2. 2

   Blend the flour and sufficient milk or water to form a smooth paste.

3. 3

   Pour into saucepan with the stocks and stir until thick.

4. 4

   Remove from fire and add cream carefully.

5. 5

   Season to taste, place saucepan on fire and bring to boil, and serve hot.

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 7. The excerpt below is the record exactly as published.

POTAGE A LA YOLAILLE. — Ingredients: i| pints white stock ; i pint Plasmon stock ; I gill cream ; i dessertspoonful flour; seasoning — salt , pepper , lemon juice; i tablespoonful water or milk

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