Crème Printanière

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What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

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This soup should be made with spring vegetables. Take some carrots and turnips, wash them well and scrape them lightly, also a white cabbage. Remove the outside leaves and use the heart only. Cut this and the other vegetables in thin pieces, together with the white of two leeks, and cook slowly in butter in a saucepan, keeping the lid on all the time. When tender, add the heart of a lettuce cut in four, a handful of fresh peas and a little chopped chervil, then consommé or stock. You should add consommé in sufficient quantity so that you have enough for your purpose when it has reduced by one-third, as it should do, on a slow fire. See that it is properly seasoned and, just before serving, add the yolk of one egg diluted in a little cream gearthenware fireproof dish, small onions, a few new carrots cut in slices and a good-sized piece of butter. Bake in a moderate oven, basting frequently.

Fry in olive oil a sufficient quantity of new potatoes and add them to the other vegetables in the oven at the time the meat is about three parts cooked. Finish cooking slowly and serve in the same dish (draining the fat if necessary) with all the spring vegetables as garniture.