Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 45)~83% of the text changedremovedadded
1,5 l 1 1/2 l. brun buljong (silt, avskummet og godt innkokt). 2 dl madeira. del. madeira 2 stk eggeplommer. eggeblommer 200 g sjampinjong. gr. champignoner 50 g trøffel. gr. trøfler 200 g saltet oksetunge (kokt). små vannbakkels (fylt med viltpuré, til servering). Sil gr. salt oksetunge. Buljongen, som maa være silet, avskummet og skum buljongen godt og kok den inn til kraftig smak. Tilsett madeiraen.. Skjær sjampinjong, trøffel indkokt, tilsættes vinen; jevnes med de sterkt vispede eggeblommer like før suppen skal serveres. Champignoner, trøfler og den kokte tungen tunge skjæres i fine strimler og gi dem gives et raskt oppkok knapt opkok i litt av suppen.. Visp eggeplommene godt og rør dem inn i suppen rett suppen, før servering. Suppen må ikke koke etter dette.. Server eggjevningen haves i. Til suppen med serveres ganske små vannbakkels fylt smaa vandbakkelser, fyldt med viltpuré. vildtpuré.

Note on Modernised

Mål omregnet til dl. «Eggjevning» forklart som forsiktig legering – suppen må ikke koke etter at eggeplommene er i.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Equipment for this dish

Advertisement

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!