Vegetable Soup

Ingredients

• four sprigs of tarragon
• four sprigs of chervil
• half an ounce of butter
• Cut a cucumber in half
• half a salt-spoonful of salt
• a salt-spoonful of castor sugar
• a quart of white stock
• the yolks of three eggs
• a gill of cream

Method

1. 1

   Wash and shred the tarragon and chervil finely.

2. 2

   Cut and peel the cucumber, then shred it.

3. 3

   Melt butter in a stewpan, add the vegetables, and stew for five minutes.

4. 4

   Sprinkle with salt and sugar.

5. 5

   Boil white stock, pour it into the stewpan, and boil gently for ten minutes.

6. 6

   Cool slightly, add beaten egg yolks mixed with cream, strain, warm up, and serve.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 3. The excerpt below is the record exactly as published.

ur sprigs of tarragon, four sprigs of chervil ; wash and shred them finely. Cut a cucumber in half, peel it and cut it into thin slices, and then shred it with a sharp knife. Melt in a stewpan half an ounce of butter and place in the shredded vegetables, and let these stew for five minutes. Sprinkle them with half a salt-spoonful of salt and a salt-spoonful of castor sugar. Watch to see the vegetables do not discolour. Put into a sauce- pan a quart of white stock and let it boil, and when it is quite boiling pour it into the stewpan with the vegetables and let all boil gently for ten minutes till the vegetables are tender. Take the pan off the fire 6 COOKERY A LA MODE and let it cool a little, then add a liaison of the yolks of three eggs well beaten, into which a gill of cream

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