Soupe Julienne Darblay
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 and one-half pints of white consommé
- three tablespoonfuls of a julienne made
- one and one-half oz. of butter
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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- Cook quickly in salted water two small, peeled, and quartered potatoes.
- Drain them, rub them through a fine sieve, and dilute the purée with one and one-half pints of white consommé.
- Add three tablespoonfuls of a julienne made in accordance with the above recipe;
- heat, and finish the preparation with an ordinary leason and one and one-half oz.
- of butter.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Vegetable peeler
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Sieve
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Colander