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Potage Solferino

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 4 ingredients

  1. one and one-half oz. of butter
  2. one-half lb. of pressed tomatoes
  3. two-thirds pint of white consommé
  4. two tablespoonfuls of French beans

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

  1. Mince the white of two leeks, the third of a medium-sized carrot, and half an onion, and stew the whole in one and one-half oz.
  2. of butter.
  3. Add one-half lb.
  4. of pressed tomatoes cut into pieces, two medium-sized, peeled potatoes, minced;
  5. moisten with two-thirds pint of white consommé, and cook gently.
  6. Crush the vegetables;
  7. rub them through tammy;
  8. complete the purée with the necessary quantity of white consommé;
  9. set to boil, and finish, when dishing up, with two and one-half oz.
  10. of butter.
  11. Garnish with twelve little balls of potato, raised by means of the spoon-cutter, and cooked in salted water;
  12. two tablespoonfuls of French beans cut into lozenges;
  13. and some chervil pluches.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Vegetable peeler
Source Public domain in the USA
Credit

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

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.