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Soup Financière with Small Choux Puffs (potage à la financière)

A French-inspired party soup from Erken 1914: reduced brown bouillon with Madeira, strips of mushroom, truffle and salted ox tongue, liaisoned with egg yolks and served with small choux puffs filled with game purée.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 45 (falt i det fri)

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About the dish

A festive, French-inspired soup from the soup chapter of "Stor kokebok" (1914). Such party soups with Madeira, truffles and a garnish of small choux puffs belonged to the finer bourgeois kitchen.

How to make it

  1. 1

    The bouillon

    Strain and skim the bouillon well and reduce it to a strong flavor. Add the Madeira.

  2. 2

    The garnish

    Cut the mushrooms, truffle and the boiled tongue into fine strips and give them a quick boil in a little of the soup.

  3. 3

    Liaison

    Whisk the egg yolks well and stir them into the soup just before serving. The soup must not boil after this.

  4. 4

    Serve

    Serve the soup with quite small choux puffs filled with game purée.

Changes from the original

Measurements converted to dl. "Egg liaison" explained as a gentle thickening — the soup must not boil after the egg yolks are in.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 45) → 1949 (korrekturlest, s. 57)~41% av teksten endretfjernetlagt til
1 1/2 (Potage à la financière.) 1½ l. brun buljong 2 del. dl. madeira eller hvitvin 1 knivsodd paprika 2 eggeblommer eggeplommer 200 gr. champignoner 50 gr. trøfler 200 gr. salt oksetunge. Buljongen, som maa må være silet, silt, avskummet og godt indkokt, tilsættes innkokt, tilsettes vinen; jevnes med de sterkt vispede eggeblommer eggeplommer like før suppen skal serveres. Champignoner, trøfler og den kokte tunge skjæres i fine strimler og gives gis et knapt opkok i litt av suppen, før eggjevningen haves eggejevningen hæles i. Til suppen serveres ganske smaa vandbakkelser, fyldt små vannbakkelser, fylt med vildtpuré. viltpuré.

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Frequently asked questions

How do I thicken the soup without it separating?
The bouillon should be strained, skimmed and well reduced. Whisk the egg yolks vigorously and add them only just before serving, and make sure the soup does not boil after that — otherwise the egg yolks set and the soup separates.
What is the garnish in soup financière?
200 g mushrooms, 50 g truffle and 200 g boiled salted ox tongue cut into fine strips. The strips are given a brief boil in a little of the soup before the egg liaison is added.
What is served with the soup?
Quite small choux puffs filled with game purée. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 45, and is figured for 6 servings.
How much Madeira goes in, and can it be left out?
The original uses 2 deciliters of Madeira to 1 1/2 liters of brown bouillon. The wine gives the soup its character, but if you want it without alcohol you can replace it with more reduced bouillon — the flavor then becomes milder.

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