Potage d’Orleans
From The household gas cookery book, 1900
Serves 6
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- 2 carrots
- 2 small turnips
- 4 leeks
- 2 shallots
- 1 onion
- 1 oz. of butter
- 3 pints of any good stock
- one tablespoonful of flour
- pepper and salt to taste
- the yolks of three eggs
- 1 gill of sweet cream
Method
Fry the chopped vegetables in butter, then add stock and thicken with flour.
Simmer until soft, season, strain, and stir in egg yolks and cream before serving.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 12. The excerpt below is the record exactly as published.
Potage d’Orleans. — Cut up 2 carrots, 2 small turnips, 4 leeks, 2 shallots, and 1 onion; fry them in 1 oz. of butter for 10 minutes, and put them into a saucepan with 3 pints of any good stock, and thicken with one tablespoonful of flour. Let it simmer until the vegetables are thoroughly soft; season with pepper and salt to taste. Rub it through a hair sieve. Place it again on the gas, and stir in the yolks of three eggs and 1 gill of sweet cream
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