Croute Au Pot
From Soyer's standard cookery, 1912
Serves 6
Crusts should be dried in the oven for best texture.
Presented as published in 1912. 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
- two quarts of consomme
- seven or eight crusts of French soup 'flutes'
- a freshly-cooked vegetable garnish
Method
Prepare a vegetable garnish with carrots, turnips, leeks, and cabbage.
Place the garnish in the soup-tureen, pour consomme over, and add dried crusts.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 8. The excerpt below is the record exactly as published.
Croute Au Pot. Prepare a freshly-cooked vegetable garnish for a stock-pot — carrots and turnips cut into small sticks and trimmed; a few heads of leeks, and cabbage, parboiled, minced, and cooked in consomme. Also prepare seven or eight crusts of French soup " flutes " and dry them in the oven. Put the vegetable garnish into the soup-tureen; pour on two quarts of consomme
Cook this with the app: pantry check, scaling, and the assistant.