Recipes > Soup > Potage a la Colbert

Potage a la Colbert


Scrape carrots and turnips and cut them in small dice or with a vegetable spoon; add green peas and string-beans, if handy, the beans cut in pieces; set them on the fire in a pan with cold water and salt; boil gently till done, and drain. Put them back on the fire, covered with warm broth, salt to taste, boil gently about two or three minutes, and turn into the soup-dish, in which you have put as many poached eggs as there are or will be persons at table. A poached egg with soup is served to every person. Proportions of broth and vegetables according to taste.


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Hand-Book of Practical Cookery (1884).

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