Potage de Santé
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 white consommé
- two tablespoonfuls of sorrel melted
- one 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.
- 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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- Cook quickly, in salted water, three medium-sized, peeled, and quartered potatoes.
- When their pulps seem soft to the touch, drain them;
- rub them through a fine sieve, and dilute the resulting purée with one and one-half pints of white consommé.
- Add two tablespoonfuls of sorrel melted in butter, and finish the preparation with an ordinary leason and one oz.
- of butter.
- Garnish with very thin roundels of French soup-flute and chervil pluches.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler
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Sieve
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Colander