Brunoise Soup with Italian Paste
From Little French dinners, 1898
Presented as published in 1898. 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 Little French dinners (1898) by Eveleen De Rivaz, page 29. The excerpt below is the record exactly as published.
(Bnmoise Soup with Italian Paste). — Take two dessertspoonfuls of small Italian paste and put it in a saucepan with plenty of fast boiling, salted water. When sufficiently cooked, put the paste on a sieve to drain. In the meantime take equal quantities of carrots, celery, turnips, and onions, cut them all up into the shape of very small cubes, and fry them in butter, with pepper
Cook this with the app: pantry check, scaling, and the assistant.