Bread soup

Ingredients

• crusts of bread
• boiling clear stock
• grated Parmesan cheese
• the vegetables which have flavoured the stock

Method

1. 1

   A few minutes before serving, line the bottom of your soup-tureen with crusts of bread, pour sufficient boiling clear stock over them to make them swell, and add the necessary quantity of soup; never boil the bread in the stock, as it is sure to spoil it.

2. 2

   Hand either grated Parmesan cheese, or the vegetables which have flavoured the stock in a separate dish.

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 8. The excerpt below is the record exactly as published.

Bread soup. Pièce de bœuf bouillie sauce aux Boiled beef and tomatoes, tomates, Pieds de veau frits. Fried calfs feet. Lièvre rôti. Roast hare. Écrevisses à la bordelaise, Crayfish, bordelaise sauce, Gâteau des rois. King's cake, . Bread soup. À few minutes before serving, line the bottom of your soup- tureen with crusts of bread, pour sufficient boiling clear stock over them to make them swell, and add the necessary quantity of soup; never boil the bread in the stock, as it is sure to spoil it Hand either grated Parmesan cheese, or the vege- tables which have flavoured the stock

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