Brimoise

Ingredients

• three medium-sized carrots
• one turnip
• half an onion
• two leeks
• two ounces of butter
• three pints of broth
• half a tablespoonful of salt
• a teaspoonful of pepper
• a handful of chiffonade
• six slices of toasted bread

Method

1. 1

   Cut carrots, turnip, onion, and leeks into small squares.

2. 2

   Cook with butter in a covered saucepan.

3. 3

   Moisten with broth, season with salt and pepper, cook for 45 minutes, add chiffonade, serve with toasted bread.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 91. The excerpt below is the record exactly as published.

Brimoise. — Pare and cut into small squares three medium-sized carrots, one turnip, half an onion, and two leeks ; put these with two ounces of butter in a covered saucepan for a few moments ; moisten with three pints of broth (No. 99), season with half a tablespoonful of salt, and a teaspoonful of pepper. Cook for three-quarters of an hour, and then add a handful of chiffonade (No. 132) ; when ready, ser.ve with six slices of toasted bread

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