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Chervil Soup

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. Put a bone of veal on to cook in water, with four or five potatoes, according to the quantity desired.
  2. When these are tender, pass them through the tammy and return them to the soup.
  3. Chop up the chervil, adding to it half a dessert-spoonful of cornflour.
  4. Quarter of an hour before serving, put in the chervil, but take the cover off the pot, so that it remains a good green color.
  5. Pepper and salt to be added also.
  6. [V.
  7. Verachtert, Café Appelmans, Anvers.]