Bread and Cabbage Soup à la Gasconne

Ingredients

• slices of bacon
• white cabbages cut into quarters
• chopped bacon
• carrots
• onions
• a bouquet of mixed herbs
• salt
• pepper
• slices of bread-crumb
• grated Parmesan
• grated Gruyère cheese

Method

1. 1

   Line a stew-pan with slices of bacon, add some white cabbages cut into quarters, chopped bacon, carrots, onions, a bouquet of mixed herbs, salt, and pepper, simmer over a slow fire in stock until cooked.

2. 2

   Simmer some slices of bread-crumb in stock until quite soft.

3. 3

   Sprinkle the bottom of an earthenware pot which is fire-proof, with equal quantities of grated Parmesan and Gruyère cheese, fill with alternate layers of cabbage and soaked bread-crumb, sprinkle each layer with grated cheese, arrange so that you finish filling the pot with cabbages, which must have an extra quantity of cheese sprinkled over them; brown in the oven, and serve very hot.

4. 4

   Hand some clear stock in a separate tureen, as some people do not like such thick soup.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 39. The excerpt below is the record exactly as published.

Bread and cabbage soup à la gasconne. Raïe au beurre noir. Skate with black butter sauce. Rosbif garni de pommes de terre. Roast beef and baked potatues. Terrine ou Pâté froid. Cold game pie. Céleri-rave au jus. Stewed celery roots, Tartelettes de poires. -_ Pear tartlets. Bread and cabbage soup à la Gasconne. Line a stew-pan with slices of bacon, add some white cabbages cut into quarters, chopped bacon, carrots, onions, a bouquet of mixed herbs, salt, and pepper, simmer over a slow frein stock until cooked. Simmer some slices of bread-crumb in stock until quite soft. Sprinkle the bottom of an earthen- ware pot which is fire-proof, with equal quantities of grated Parmesan

Cook this with the app: pantry check, scaling, and the assistant.