Potage Sigurd
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 pint of tomato velouté
- two and one-half oz. of butter
- three oz. of the forcemeat
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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- Prepare one pint of “Velouté Parmentier” and one pint of tomato velouté.
- Combine the two;
- heat, and finish, when dishing up, with two and one-half oz.
- of butter.
- Garnish with twenty small quenelles of chicken forcemeat, combined with one coffeespoonful of chopped capsicum, or capsicum in dice, per three oz.
- of the forcemeat.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board