Potage Bonne Femme

Ingredients

• a handful of sorrel
• two heads of cabbage lettuce
• an onion
• four leaves of tarragon
• the same of chervil
• three pints of good stock
• half a pint of cream
• a dessertspoonful of sugar

Method

1. 1

   Cut and wash the herbs into thin shreds, cook over a sharp fire with butter and salt for 20 minutes.

2. 2

   Add stock, boil, skim frequently, and simmer for 1.5 hours.

3. 3

   Heat again before serving, stirring in a leason of egg yolks, cream, and sugar.

Nutrition per serving

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 6. The excerpt below is the record exactly as published.

POTAGE BONNE FEMME A HANDFUL of sorrel, two heads of cabbage lettuce, an onion, four leaves of tarragon, the same of chervil. Cut these when washed into very thin 10 SOUPS shreds and then pass them for twenty minutes over a sharp fire with two pats of butter and a little salt. Then add three pints of good stock, let it boil, and then, taking care to skim it frequently, let it simmer, stewing for an hour and a half so that the herbs may be thoroughly done. When about to serve heat it again well, and stir into it, a leason of three yolks of eggs, half a pint of cream and a dessertspoonful of sugar

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