Croute au Pot
From A guide to modern cookery, 1909
Serves 6
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 118. 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 very fat consommé. Put these vegetables in a somewhat greasy broth for ten minutes. Also prepare seven or eight crusts of French soup “ flutes
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