Potage Jacqueline

Ingredients

• Blend 1 cup of milk
• yolks 3 eggs
• 1 ounce of flour
• Add 1.5 quarts chicken broth
• salt
• pepper
• one tablespoonful of boiled rice
• the same of cooked green peas
• carrots
• asparagus, cut up

Method

1. 1

   Blend milk, egg yolks, and flour over heat.

2. 2

   Add hot chicken broth, salt, pepper, parsley, strain, and add boiled rice, green peas, carrots, and asparagus.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 10. The excerpt below is the record exactly as published.

i ounce of flour mixed with i ounce of butter, a table- spoonful of curry powder, then cook yi hour. Add the yolks of 2 eggs and J^ cup of hot cream, press through a sieve, and serve with a dish of boiled rice. LENTEN BROTH (as made in the convents of France and Austria). Cook 2 pounds of flounders or any white fish, cut up, with I carrot, i onion, i turnip, 2 pieces of 13 With a Saucepan over the Sea celery, and a bunch of herbs, with i quart of water, for 2 hours. Take out the fish, remove skin and bones, and put the fish back again, add i pint of boiling milk, mixed with flour and butter, the yolk of an egg and juice of a lemon, salt, pepper, and nutmeg. Press through a sieve and serve hot. FISH BROTH (as made in Sweden). Take the water in which a large fresh fish has been boiled, add any scraps or gravy, left over; re- duce by boiling to i quart. Strain it, add i leek, 6 potatoes, i carrot, cut up, a bayleaf, and some parsley. Simmer for ^ hour, add i pint of hot white stock, salt, pepper, a tablespoonful of sherry, and 12 oysters. Cook ten minutes more and serve. TURKEY SOUP. (Rouen.) Chop the dark meat of a turkey, add the gravy, bones, skin, and stuffing, i cup of bread-crumbs, an onion, some parsley, and 2 quarts of water. Cook 3 hours, add salt and pepper, nutmeg, J^ cup of boiling milk, mixed with a little butter and flour, and press through a sieve. TCHI. (Russian Soup.) Make i pound of sausage meat into small balls and fry them brown. Chop 2 large onions and 14 With a Saucepan over the Sea the heart of a cabbage, fry them in butter or suet, add 2 ounces flour, salt, pepper, parsley, and 3 pints of stock. Cook i hour, add the sausage balls, and i glass of tarragon vinegar. CRECY SOUP. (Flanders.) The Prince of Wales always eats a bowl of this every 26th of August, in memory of his ancestor, the Black Prince, and the battle of Crecy. Wash, scrape, and slice 12 fine young carrots; cook in I ounce of butter with i spoonful of chopped ham or bacon, i onion, i turnip, a bay- leaf, parsley, and sweet marjoram. Stir while cook- ing, add I quart of stock, simmer two hours. Press through a sieve, add salt, pepper, and nut- meg and croutons. CONSOMME RACHEL. (France.) This soup was created for the great actress who, like most people of genius, was a ionne fourchette. Mix I cup of finely chopped and cooked chicken with sufficient white stock to make a paste. Season It and cook, like a custard, in a pan of water. Then cut in squares. Heat i quart of consomme with a thickening of flour and butter, i ounce of each, and the yolk of an egg and j4 cup of cream. Add salt, pepper, the chicken custard, and 2 tablespoon- fuls of cooked green peas. IS With a Saucepan over the Sea POT AGE REUNION (invented for a banquet of a peace congress). Boil I pound of cooked salmon In 2 quarts of white stock for }i hour. Add salt and pepper and a blending of i cup of milk, some flour, butter, and yolk of an egg. Cook carefully ten minutes longer; add i tablespoonful chopped parsley, a little nutmeg and salt. Press through a sieve, add 2 dozen small cooked oysters, and serve at once. CREME FERNEUSE. (Paris.) Peel and shred 4 large onions, 2 leeks, a bunch of herbs, 2 ounces ham or bacon, and fry in 2 ounces butter. Add 2 ounces boiled rice, i quart milk, and i quart of veal stock. Cook 20 minutes, add I piece of celery, 4 peeled and sliced potatoes, the same amount of turnips, and simmer i)4 hours. Add I cup of boiling clam or oyster juice, salt, and pepper. Press through a sieve and serve at once. 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

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