CookEat Recipe
Oilla Espagnole
Brown-onion soup with egg-white threads and separate toast. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0651. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use printed hot-water option to avoid unknown broth. Treat bone scraps as optional. Heat egg-white soup sufficiently to 74°C while stirring; historic two minutes alone does not establish endpoint. Limites : The printed hot-water branch and omission of optional bones are selected. Three whites are required, not three extra whole eggs. Six bread slices are accompaniment count, not a diner count. Onion size,finished soup volume and cooking time to74C remain unmeasured; no physical trial is claimed.
Method
Steps
Step 1
Halve and finely mince SIX small white onions. Brown them gently in TWO tablespoons butter for the FIFTEEN-minute source guide, add TWO tablespoons flour and heat FIVE minutes.
Step 2
Add the printed HOT WATER branch,TWO AND A HALF quarts,with the listed salt and white pepper. Omit the optional bones. Cover and simmer slowly for the source FIFTY-minute guide; skim fat.
Step 3
Stir in THREE egg whites for the TWO-minute source guide and continue until the documented74C endpoint is reached. Toast SIX French-bread slices golden and serve them SEPARATELY with the hot soup.
Step 4
Optional chicken or beef bones/parings are omitted in this documented preparation.
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