vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Brunoise Soup
From The household gas cookery book, 1900
Serves 6
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 19. The excerpt below is the record exactly as published.
Brunoise Soup. — Cut up two carrots, one turnip, one leek, one onion, and one shallot into very small dice, put into a stewpan with two ozs. of butter, and when it is thoroughly melted put in the vegetables and sprinkle over a teaspoonful of salt, a little pepper, and a teaspoonful of sugar, also a tea¬ spoonful of vinegar. Cover tightly and place it on the gas. Let the vegetables get thoroughly brown, but they must not burn ; have ready three pints of any good stock
Cook this with the app: pantry check, scaling, and the assistant.