Potage Jacqueline

Ingredients

• 1 cup of milk
• yolks 3 eggs
• 1 ounce flour
• ij^ quarts chicken broth
• one tablespoonful of boiled rice
• the same of cooked green peas
• carrots, and asparagus, cut up
• carrots, and asparagus, cut up

Method

1. 1

   Blend milk, yolks of eggs, and flour over the fire.

2. 2

   Add boiling hot chicken broth, salt, pepper, and parsley.

3. 3

   Strain and add boiled rice, green peas, carrots, and asparagus.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 11. The excerpt below is the record exactly as published.

POTAGE JACQUELINE. (Paris.) Blend i cup of milk, yolks 3 eggs, and i ounce flour, over the fire. Add ij^ quarts chicken broth, boiling hot, salt, pepper, parsley, then strain it and add one tablespoonful of boiled rice, the same of cooked green peas, carrots, and asparagus, cut up. 16 With a Saucepan over the Sea POTAGE BELLE FONTAINE. (Paris.) Cook I quart good veal stock with i table- spoonful of chopped ham and the meat of a chicken, about 2 cupfuls, minced very finely. Simmer for 40 minutes, add salt, pepper, a tablespoonful of chopped parsley, a teaspoonful of onion juice, then press through a sieve. Finally, add i cup of cooked and shredded cabbage. CREAM OF BARLEY SOUP. (Vienna.) Cook 2 ounces barley, 2 onions, and 2 carrots, sliced, I bayleaf, and some parsley, for 3 hours, in 2 quarts veal or chicken stock. Add yolks of 2 eggs and i cup of hot milk, and press through a sieve. Season and add i cup of asparagus tips or green peas, already cooked. ITALIAN SOUP. Cook j^ pint of fine cornmeal — they call it semolina in Italy — with i ounce butter, 1 quart white stock, salt, pepper, and nutmeg for i hour. Add some parsley, stir and strain it, then add the yolk of an egg, blended with j^ pint hot milk. Serve with grated Parmesan cheese and croutons. A FRENCH SOUP OF LEEKS. In the provinces they make many savory soups with vegetables which contain all the mineral salts 2 ly With a Saucepan over the Sea we need so much for our nerves and blood, es- pecially in the spring. Trim and slice a large bundle of leeks, discard the greenest part of the tops and fry the rest in 2 ounces butter, add 2 ounces flour, then a pint of hot milk and a pint of white stock, parsley, salt, and pepper. Cook 40 minutes, add yolk of one egg, and serve with croutons. GERMAN VEAL BROTH. Cut up 2 pounds of the knuckle of veal and cook it in 3 quarts water, with i carrot, i onion, I clove, salt, pepper, parsley, and thyme. Simmer for 4 hours. Cool, skim, and strain it. To j}i quarts of this stock add }( pound cooked ver- micelli, a tablespoonful of chopped parsley, a pinch of nutmeg, and the yolk of an egg blended with half a cup of milk

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