Potage Else

Preparation info

  • Difficulty


Appears in

How to Cook a Wolf

By MFK Fisher

Published 1944

  • About


  • 3 tablespoons butter
  • 3 sprigs parsley
  • 3 leaves lettuce
  • 1 medium onion
  • 1 pint sorrel
  • nutmeg, salt, pepper
  • 2 tablespoons flour
  • 2 quarts rich veal stock, boiling
  • 4 egg yolks
  • 1 cup cream
  • chervil, if possible


Melt butter in large saucepan. Finely chop parsley, lettuce, onion, sorrel, and add with pinch of nutmeg and salt and pepper to pan. Cover closely and let wilt over slow heat for 10 minutes. Add flour and mix well. Gradually add 2 quarts of boiling stock. Add a little minced chervil, if available. Let the whole boil 10 minutes. Beat the eggs, mix thoroughly with the cream, and add this liaison slowly to the soup, stirring constantly. Do not allow to boil again. Serve at once.]