Potage Germiny
From A guide to modern cookery, 1909
Serves 2
This soup can be adapted for other thick soups.
Presented as published in 1909. 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
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 145. The excerpt below is the record exactly as published.
POTAGE GERMINY Cisel and melt in butter three oz. of shredded sorrel, and add thereto one and one-half pints of white consommé. A few minutes before serving, pour into the consommé a leason com- posed of the yolks of six eggs diluted with one-quarter pint of cream; set on the fire and stir, after the manner of an English custard, 7.e., until the preparation begins to show signs of boiling. Finish, away from the fire, with two and one-half oz. of butter, and add a pinch of chervil pluches
Cook this with the app: pantry check, scaling, and the assistant.