Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sorrel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three handfuls of sorrel
- a cupful of stock
- a quart of stock
- a pint of cream
- half done tnrow in two
- half very thin slices of bread
- three eggs beaten up
- pepper
- salt
- nutmeg
Directions
A 'pendant to the above is Potage a la Bonne Femme, which is made in this way :
Cut up a good-sized onion into very thin rounds, and place these in a saucepan with a good allowance of butter. Take care not to let the onion get brown, and when it is half done tnrow in two or three handfuls of sorrel, a lettuce, and a small quantity of chervil, all finely cut, add pepper, salt, a little nutmeg, and keep stirring until the vegetables are nearly done. You then add a table- spoonful of pounded loaf sugar, and half a cupful of stock or broth, free from fat, and not coloured. Let the mixture reduce nearly to a glaze, when you throw in about a quart of stock or broth of the same descrip- tion as used above ; and, after the soup has given a boil, it can be put aside until the time of serving. You now must prepare about a dozen and a half very thin slices of bread, about an inch wide and two inches long, taking care that they have crust along one of their long sides, and you must dry these thoroughly in the oven. When it is time to send up the soup, you first remove the superfluous fat from it, then set it to boil, and when it boils stir into it (off the fire) the yolks of two or three eggs beaten up with a quarter of a pint of cream, or even milk. Pour the soup over the slices of bread, and serve in three minutes.
A simpler kind of soup is made chiefly with onions, and this is the recipe for it as a maigre soup.
Soupe a l’Oignon. — Slice a couple of Spanish onions, powder them well with flour, and let them take a turn or two in a frying-pan with plenty of butter; before they begin at all to brown, add water, pepper, and salt quant. let the whole boil till the onions are well done, and serve over slices of bread or toast. The addition of grated Parmesan cheese, or thin slices of Gruyere cheese, is an