Herb Soup à la Provençale
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 99. The excerpt below is the record exactly as published.
Herb soup à la provençale. Côte de bœuf braisée à la flamande, Braised ribs of beef à la flamande, Pieds de mouton frits. Fried sheep’s trotters. Gigot de chevreuil rôti. Roast leg of roebuck. Croîûte aux champignons. Broiled mushrooms on toast. Tartes aux prunes mirabelles. Mirabelle plum tart. Herb soup à la provençale. Take some spinach, white beet, celery, chervil and sorrel leaves, wash them carefully, and boil in water ; when nearly done, add a little garlic, or a sliced onion, a lump of butter, salt and pepper; thicken with yolks of egg
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