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Soup a la Grecque
From Harper's cook book encyclopædia, 1902
Serves 4
Optionally add pate de foie gras or minced chicken livers.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 423. The excerpt below is the record exactly as published.
Soup a la Grecque. — To two pints of stock add half a teacupful of rice and a little mint. Boil slowly for twenty minutes, then add half a pint of cold stock, and mix well together. Beat up three eggs until thick, and to them add the stock and rice slowly. At first a spoonful at a time. Mix the whole well, and then pour back into the pan, stirring continually, and return to fire. Add 1 oz. of butter and the juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.