Brunoise Soup
From Culinary jottings, 1885
Ensure the soup is clear before serving.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 201. The excerpt below is the record exactly as published.
Brunoise soup. . i • i , i , i i manner m which the vegetables are prepared for it. Make consomme enough for your partj. Cut some carrots, turnips and celery into dice : melt a piece of butter in a sauce-pan, add pepper, salt, and a tea- spoonful of powdered loaf-sugar. First put in the dice of carrots and toss them on the fire till they begin to brown, next the celery, and lastly, the turnips with a little chop- ped onion. Work them all together, and after a few minutes, add some of the consomme : set the sauce-pan by the side of the fire, and let it simmer ; during this process the butter will be thrown up to the surface in the form of 360 MENU FOR A PARTY OF EIGHT. scum, skim this off very carefully ; when clear, add the rest of the consomme^ let it come to the boil, and the soup will be ready to serve. A dessert-spoonful of Madeira
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