Potage Bagration Maigre
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- one and one-half pints of fresh velouté
- one-quarter pint of mushroom velouté
- two and one-half oz. of butter
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Prepare one and one-half pints of fresh velouté, and mix therewith one-quarter pint of mushroom velouté.
- (For making this, see “Velouté Agnès Sorel,” No.
- 671.) Heat without boiling;
- pass through a strainer, and finish, when about to serve, with the same leason as for ordinary velouté, and two and one-half oz.
- of butter.
- Garnish with one fillet of sole, poached very white, and cut into a julienne;
- twelve small quenelles of sole or whiting forcemeat finished with crayfish butter, and six crayfishes’ tails cut into small pieces.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve