Mrs Beetons Soups Revisited
Potage Printanier or Spring Soup
2.25lt (4 pints) Medium Stock
600ml (1 pint) Water
285ml (½ pint) Green Peas
3 Egg Yolks
2 Lettuces, shredded
2 Onions
1 Very Small Bunch Parsley
Chervil
50g (2oz) Butter
Seasoning, to taste
Put the chervil, lettuces, onions, parsley and butter in to a very clean saucepan, with 600ml (1 pint) of water and allow to simmer until tender.
Season with salt and pepper.
Strain off the vegetables and add to two thirds of the liquor they were boiled in to the stock.
Beat the egg yolks with the other third, give it a toss over the heat and at the moment of serving, add this, with the vegetables which you strained off, to the soup.
Time: ¾ of an hour.
Sufficient for 8 persons.
Seasonable from May to October.
POTAGE PRINTANIER OR SPRING SOUP
149. INGREDIENTS - 1/2 a pint of green peas, if in season, a little chervil, 2 shredded lettuces, 2 onions, a very small bunch of parsley, 2 oz. of butter, the yolks of 3 eggs, 1 pint of water, seasoning to taste, 2 quarts of stock No. 105.
Mode - Put in a very clean stewpan the chervil, lettuces, onions, parsley, and butter, to 1 pint of water, and let them simmer till tender. Season with salt and pepper; when done, strain off the vegetables, and put two-thirds of the liquor they were boiled in to the stock. Beat up the yolks of the eggs with the other third, give it a toss over the fire, and at the moment of serving, add this, with the vegetables which you strained off, to the soup.
Time - 3/4 of an hour.
Average cost, 1s. per quart.
Seasonable from May to October.
Sufficient for 8 persons.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved