Home › The Principles of Cookery › POTAGE (a la Xavier)

POTAGE (a la Xavier)

Mix the well-beaten yolks of four eggs and the white of one with three-quarters of a pint of flour. Add a little pepper and salt, the eighth part of a nutmeg, grated, and a dessert-spoonful of chopped parsley, and mix all the ingredients thoroughly. Stir in as much stock as will make the batter thin enough to pass through a colander. Boil two parts of strained and nicely-flavoured stock. Put the batter into it by means of a ladle perforated with holes, and stir well as long as it is on the fire. Skim carefully. Boil a quarter of an hour longer, and serve. Probable cost, exclusive of the stock, 7d. Sufficient for eight or nine persons.