Soup à la Victoria

Ingredients

• 3 pints of chicken or veal broth
• 1 tablespoonf ul flour
• 1 of butter
• Y, cup milk
• Y^ tablespoonful butter
• 3 tablespoonf uls farina
• yolks of 2 eggs
• season, if necessary, with salt
• a little grated nutmeg
• 1 teaspoonf ul fine-chopped parsley

Method

1. 1

   Fry flour in butter, add to broth, and boil for 10 minutes.

2. 2

   Boil milk with butter, add farina, stir until compact.

3. 3

   Mix with egg yolks, salt, nutmeg, and parsley.

4. 4

   Drop spoonfuls into boiling salted water, boil for 5 minutes.

5. 5

   Mix egg yolks with cream, add to soup, and serve over dumplings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 22. The excerpt below is the record exactly as published.

yolks of 2 eggs with Ys pii^t cream ; season to taste with salt ; draw the soup kettle to side of stove ; add a little of the soup to the SOUPS, Etc. 31 oream and yolks, mix well ; then pour it into the soup. Place the fine-cnt white chicken meat from the breast in a tnreen, ponr the soap oyer, and serve. Soup ii la Tictoria. — Place a saucepan with 3 pints of chicken or veal broth over the fire ; fry 1 tablespoonf ul flour in 1 of butter ; add it to the broth and boil 10 minutes. In the meantime boil Y, cup milk with Y^ tablespoonful butter, add 3 tablespoonf uls farina, boil and stir till it has formed into a compact paste ; remove it from the fire and mix it with the yolk of 2 eggs, a little salt, nutmeg, and 1 teaspoonf ul fine-chopped parsley, add last the beaten whites ; cut o& small portions with a teaspoon and drop it in boiling salted water, boil 5 minutes ; remove them with a skimmer and lay them in the soup tureen. Mix the yolks of 2 eggs with Ys cupful cream or milk ; remove the soup to side of stove ; add a little of the soup to the yolks and cream ; then stir it into the soup ; season, if neces- sary, with salt, a little grated nutmeg

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