Hollandaise soup Recipe
Cooking Time: 15-20 minutes
You will need for 4 servings:
1 oz. butter salt
1 oz. cornflour grated nutmeg
1 pint chicken stock 3 tablespoons cooked
2 egg yolks green peas
1 pint thin cream
1 Melt the butter in a pan.
2 Add the cornflour and cook for a few minutes.
3 Add the stock, stir until boiling and simmer for
4 Leave to cool a little.
5 Mix the egg yolks and cream together and strain carefully into the cooked soup.
6 Reheat without boiling.
7 Add salt to taste and a pinch of nutmeg.
8 Put the peas into a hot tureen and pour the soup over.
Chicken and celery soup
Cooking Time: about 20 minutes You will need for 4 servings:
4 oz. celery 11 pints chicken stock
4 oz. cooked chicken
1 oz. flour
1 egg 1 pint milk salt and pepper grated cheese
1 Chop the celery into small pieces. Cook in the chicken stock until tender.
2 Dice the chicken and add to the stock.
3 Mix the flour, egg and milk together smoothly and stir into the other ingredients.
4 Heat carefully until the soup thickens.
5 Correct the seasoning and serve with grated cheese.
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