Recipes > Soup > Maigre (called Soup aux Herbes, Herb-Broth, etc.)

Maigre (called Soup aux Herbes, Herb-Broth, etc.)


  • handful of sorrel
  • 12 sprigs of chervil
  • 1/2 head of lettuce
  • 1 ounce of butter
  • salt
  • pepper
  • 3 yolks of eggs


Wash, drain, and chop fine the sorrel, chervil, and lettuce; put the butter in a stewpan, set it on a good fire; when melted, put the sorrel, chervil, and lettuce in, add salt and pepper, stir till the whole is cooked; then cover with lukewarm water; boil three minutes, beat well the yolks with a tablespoonful of water, take from the fire and put the eggs in while stirring; pour immediately on croutons, and serve.


Hand-Book of Practical Cookery (1884).


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