Soup a la d'Orsay

Ingredients

• a bunch of asparagus
• two yolks of raw eggs
• three pints of consomme
• an ounce of butter
• the breasts of two roast pigeons
• eight small eggs

Method

1. 1

   Wash the ends of a bunch of asparagus, which boil with a little salt and a very little soda, drain them and put them into cold water.

2. 2

   Press them through a sieve, add two yolks of raw eggs and three pints of consomme, and, when boiling, a pinch of sugar and an ounce of butter.

3. 3

   Take the breasts of two roast pigeons, then add to your soup when serving, and eight small eggs, which boil soft, and serve in your soup.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 7. The excerpt below is the record exactly as published.

Soup a la d'Orsay. Wash the ends of a bunch of asparagus, which boil with a little salt and a very little soda, drain them and put them into cold water. Press them through a sieve, add two yolks of raw eggs and three pints of consomme (stock), and, when boiling, a pinch of sugar and an ounce of butter. Take the breasts of two roast pigeons, then add to your soup when serving, and eight small eggs

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