Potage Miss Betsy
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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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 2 ingredients
- one-quarter lb. of peas
- one pint of water
Cook safely
- 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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- Proceed exactly as for “Potage à l’Aurore” (No.
- 715), but (1) flavour potage Miss Betsy with curry;
- (2) substitute for the celery peeled, cored apples cut into dice and cooked in butter.
- N.B.—Both these soups (Aurore and Miss Betsy) are subject to much variation.
- All that is needed is to alter the flavouring element and the garnish.
- Thus the quantity of tomato may be reduced by half, and combined with one-quarter lb.
- of peas and their cooking-liquor (the peas in this case being cooked in one pint of water with a little salt and sugar);
- or with the same quantity of French beans, asparagus-heads, or sorrel cooked in butter, &c.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Vegetable peeler