Potage Sante (Soup)

Ingredients

• a good handful of sorrel
• three ounces of butter
• one quart of bouillon, or consomme
• the yolks of two eggs
• a cup of cream
• some French bread, or rolls

Method

1. 1

   Wash and slice sorrel thin.

2. 2

   Put in pot with butter and simmer slowly for ten minutes.

3. 3

   Add bouillon and boil for a few minutes.

4. 4

   Thicken with egg yolks mixed with cream.

5. 5

   Before serving, add dried French bread or rolls cut like chip potatoes.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 259. The excerpt below is the record exactly as published.

Potage sante (soup). Wash a good handful of sorrel and slice very thin. Put in pot with three ounces of butter and simmer slowly for ten minutes. Then add one quart of bouillon, or consomme, and boil for a few minutes. Thicken with the yolks of two eggs mixed with a cup of cream. Before serv- ing put in some French bread, or rolls

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