Brittany Crust Soup

Ingredients

• 2 pounds shin of beef
• 3 pounds beef bones
• i teaspoon salt
• Salt and pepper
• i herb bouquet
• i carrot
• i young turnip
• i parsnip
• i onion
• l/& teaspoon nutmeg
• 6 tablespoons grated Parmesan cheese
• Rounds toasted bread

Method

1. 1

   Cover beef, bones, vegetables, and bouquet with 2 quarts cold water, bring slowly to boil, add 1 teaspoon salt and skim.

2. 2

   Simmer 3 hours, adding salt and pepper the last hour.

3. 3

   Strain and reheat.

4. 4

   Mince vegetables fine, mix with nutmeg and cheese, and arrange on the rounds of toast; lay in buttered baking pan and brown in the oven.

5. 5

   Serve on a hot platter to be eaten while partaking of the hot broth.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 122. The excerpt below is the record exactly as published.

BRITTANY CRUST SOUP (Croute Bretonne) 2 pounds shin of beef i herb bouquet 3 pounds beef bones Salt and pepper i carrot l/& teaspoon nutmeg i young turnip 6 tablespoons grated Parmesan i parsnip cheese i onion Rounds toasted bread Cover beef, bones, vegetables, and bouquet with 2 quarts cold water, bring slowly to boil, add i teaspoon salt

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