Croitte-au-pot

Ingredients

• 2 quarts of good first stock
• 1 carrot
• 1 turnip
• cabbage
• 2 oz. butter
• 1 dinner roll
• parsley or chives
• pepper
• salt
• nutmeg

Method

1. 1

   Cut the carrot and turnip into round slices, drain the cabbage and cut into small pieces; put all the vegetables in a stewpan with the butter, cover and cook slowly for about ten minutes.

2. 2

   Season with pepper, salt, and a little grated nutmeg.

3. 3

   Strain the stock onto the vegetables, and let simmer for about thirty minutes; skim occasionally.

4. 4

   Cut the roll into thin round slices, bake them on both sides a golden brown in a moderate oven.

5. 5

   Put them in a soup tureen, moisten with a little stock, pour the soup over, sprinkle over a little chopped parsley or chives, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 95. The excerpt below is the record exactly as published.

Croitte-au-pot. — 2 quarts of good first stock, 1 carrot , 1 turnip, cabbage, 2 oz. butter, 1 dinner roll, parsley or chives , pepper and salt, nutmeg

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