Potage Leman
A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).
A historical recipe
The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one and one-half pounds of skirt of beef
- a teaspoonful of Madeira wine
Method
- Make a good gravy with one and one-half pounds of skirt of beef.
- With one half of the gravy make a very good purée of peas--if possible the green peas--with the other half make a good purée of tomatoes.
- Combine the two purées, adding pepper and salt and a dust of cayenne.
- For each guest add to the soup a teaspoonful of Madeira wine, beat it all well and serve quickly.
- Or add, instead of Madeira, one dessert-spoonful of sherry wine.
- This celebrated soup is honored by the name of the glorious defender of Namur.