Recipes > Soup > Bisque d'Herbes

Bisque d'Herbes


  • about a handful each of lettuce, sorrel, spinach
  • 1 small onion
  • a little celery
  • some chervil
  • an egg-sized piece of butter
  • 3 tablespoonfuls of flour
  • stock
  • 4 cupfuls of cauliflower water
  • yolk of an egg


Chop together the lettuce, sorrel, spinach, also the onion, celery and chervil and cook all with the butter for fifteen minutes, stirring constantly. Then add the flour made smooth with a little stock, stir in the cauliflower water (which you will have from a recipe following) into which has been beaten the yolk. Serve very hot with croutons.


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Twenty-four Little French Dinners (1919).

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