Colbert Soup
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 9. The excerpt below is the record exactly as published.
Colbert soup. Anguille à la Suffren. Eel à la Suffren. Poulet à l'estragon. Chicken with tarragon, Quartier de chevreuil rôti. Roast roebuck. pinards au jus. Stewed spinach. Bavaroise au chocolat. Bavarian chocolate cream. Colbert soup. Thoroughly blanch the hearts of four or five heads of endive, warm them in butter, and add the necessary quantity of stock thickened with yolks of egg and cream. When done add some poached eggs
Cook this with the app: pantry check, scaling, and the assistant.