Clear Soup with Profit-Rolls

Ingredients

• crumbs of some small milk rolls
• fill them with game forcemeat
• add the necessary quantity of boiling clear stock

Method

1. 1

   Scoop out the crumbs of small milk rolls, fill them with game forcemeat, and bake on a buttered dish until quite firm.

2. 2

   Place them in a large soup-tureen and add boiling clear stock.

3. 3

   This soup must be served directly it is made, or the profit-rolls will dissolve.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 105. The excerpt below is the record exactly as published.

Clear soup with profit-rolls, Bifteck au beurre d’anchois, Steak with anchovy butter. Caïlles aux petits pois. Quail and green peas. Lièvre rôti. Roast hare. Artichauts frits. Fried artichokes. Macédoine de fruits au champagne. Macédoine of fruit flavoured with champagne. Clear soup with profit-rolls. Scoop out the crumbs of some small milk rolls, fill them with game forcemeat, and bake on a buttered dish until quite firm, place them in a large soup-tureen, and add the necessary quantity of boiling clear stock

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