Soupe aux Poireaux Et Pommes de Terre, Otherwise a la Bonne Femme
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 4 ingredients
- one oz. of butter
- one pint of white consommé
- one pint of boiled milk
- three medium-sized quartered potatoes
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
Chef Wood
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- Finely mince the white of four medium-sized leeks.
- Put this into a stewpan with one oz.
- of butter, and stew gently for a quarter of an hour.
- Then add three medium-sized quartered potatoes, cut into roundels the thickness of pennies.
- Moisten with one pint of white consommé;
- add the necessary quantity of salt, and set to cook gently.
- When about to serve, finish the soup with one pint of boiled milk and one and one-half oz.
- of butter;
- pour it into the soup-tureen, and add twelve roundels of French soup-flutes, cut as thinly as possible.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board