French
Watercress Soup
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 8. The excerpt below is the record exactly as published.
two ounces of fresli butter, and frizzle first a few chopped shallots, or one white onion. Next skin half a dozen fine tomatoes, and slice them into the butter, and stew them thus until quite dissolved. Have a quart of water, or the same quantity of clear broth, ready in the stewpan. When it boils throw in the white part of a slice of bread cut into dice. Add the con- tents of the smaller stewpan to this, let all simmer together for awhile, then pour through a strainer, rubbing the ingredients well that nothing good may be left behind. Return to the stewpan, season it well, stir in the yolk of an egg beaten up in a cup of milk, let it nearly boil again, then serve. Watercress Soup. Boil half a pint of white haricots until thoroughly tender, rub them through a fine strainer, and add a quart of boiling water to the puree thus obtained. Chop up quite finely a large bunch of washed and picked watercress, — and also a handful of green chives, a bunch of spring onions, some SOUPS AND PUREES. 23 chervil^ parsley, sorrel, — in fact anything green wliicli yoa ma}^ be able to obtain. Melt two ounces of fresli butter, frizzle the chopped green stuffs in this until they show signs of turning colour, then stir them briskly into the liquor in the stewpan. Season well. The soup ought to be sufficiently thickened by the haricots, but if not, wet a teaspoonful of potato flour
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