Croutes au Pot

Ingredients

• two carrots
• two turnips
• the whites of four leeks
• one quart of clear consomme
• a little butter
• a pluck of chervil

Method

1. 1

   Cut vegetables into 1-inch pieces, fry in butter until light brown.

2. 2

   Wet with consomme, simmer until tender, skim off fat.

3. 3

   Serve with soup and croutes prepared by frying French rolls in butter and wetting with consomme.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 6. The excerpt below is the record exactly as published.

CROUTES AU POT CUT into pieces about one inch square, two carrots, two turnips, and the whites of four leeks. Place these in a stewpan with a little butter and fry a light brown, then wet with one quart of clear consomme, let them simmer gently until the vegetables are tender — skim off all fat which may arise from the butter. When ready to serve, add a pluck of chervil

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