Lunch
Clear soup á la royale
Marion Harland’s original method for Clear soup á la royale, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
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- To cleared soup made according to directions given for making and clearing stock, add minute squares of paste made thus: Heat half a cupful of milk in a saucepan with a bit of soda.
- In a frying-pan cook a tablespoonful of butter and stir into it two of flour.
- Turn the milk gradually upon this, and, when well incorporated, a scant half-cupful of soup stock.
- In a bowl have ready two whipped eggs and pour upon them, stirring well, the hot mixture.
- Set on ice to harden for at least six hours before cutting into tiny blocks.
Historical transcription
Source method
- 1
To cleared soup made according to directions given for making and clearing stock, add minute squares of paste made thus:
- 2
Heat half a cupful of milk in a saucepan with a bit of soda. In a frying-pan cook a tablespoonful of butter and stir into it two of flour. Turn the milk gradually upon this, and, when well incorporated, a scant half-cupful of soup stock. In a bowl have ready two whipped eggs and pour upon them, stirring well, the hot mixture. Return to the fire, stir to a thick paste and pour upon a buttered platter to cool. Set on ice to harden for at least six hours before cutting into tiny blocks. The soup must not boil after they go in.
Nutrition pending
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