Ingredients Jump to Instructions ↓

  1. 1 quart vegetable stock

  2. 4 tablespoons vegetable shortening

  3. 4 tablespoons flour

  4. 4 yolks eggs

  5. 1/2 pint cream

  6. 1/2 cup green peas, cooked

  7. 1 teaspoon salt

  8. 1/2 cup carrot, cut in small pieces, cooked

  9. 1 teaspoon sugar

  10. 1/2 cup cut cucumber, cooked

  11. 1 teaspoon chopped tarragon

Instructions Jump to Ingredients ↑

  1. Instructions Trim carrots and cucumbers with round cutter to the size and shape of peas. Add to peas. Cook them in boiling water, being careful not to cook them too much. Melt vegetable shortening and flour in stewpan; add stock and let boil well. Break yolks of eggs into a basin and add cream, then add the egg and cream to stock; let it just come to boil, being careful it does not curdle. Strain into a clean stewpan, add vegetables which have been previously cooked, and tarragon and serve. .


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