Mile. Francoise’s Poule-au-Pot

Ingredients

• 3 lbs. of beef
• a fowl
• two cabbages
• peas
• beans
• vegetables
• a clove of garlic
• 1 lb. of raw ham
• a Frankfort sausage
• Yz lb. of bacon

Method

1. 1

   Put beef in pot without vegetables, start decoction, skim, then add fowl.

2. 2

   Remove fowl when half cooked, add vegetables with stuffing in cabbages.

3. 3

   Brown fowl with bacon and butter, make brown sauce with butter and flour, add rice and boiled onions, stew until rice bursts.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 411. The excerpt below is the record exactly as published.

pease, and asparagus tops may be put in, but they must be boiled separately and added a few minutes before serv- ing. Julienne vegetables already cut 365 Lentil Soup SOUPS Mile. Francoise’s Poule-au-Pot and dried can be bought, but they are inferior in flavor to fresh vegetables. Lentil Soup. — Put a breakfast- cupful of lentils to soak all night in cold water. Drain them and put them into a stewpan with three pints of water or stock, if it is to be had. The liquor in which pork or bacon has been boiled is excellent for the pur- pose. Put with them six or eight sticks of celery, two onions, one carrot, one turnip, a bunch of soup herbs, and a crust of stale bread. Bring the liquor to a boil and care- fully remove the thick, dark scum that rises to the surface, and throw in a little cold water once or twice to assist the scum in rising. As soon as the soup reaches the boiling- point, draw the saucepan back and simmer gently for about four hours, or until the lentils are perfectly soft. Turn the whole upon a wire sieve, pick out the bouquet garni, and rub everything else patiently through the sieve into a bowl. The pulp will go through more easily if a little of the liquor is kept hot and is em- ployed to moisten it occasionally. Boil the soup again before sending it to table, and if too thick add a little water ; the addition of boiling milk will be considered an improvement by many. The soup must be stirred frequently while boiling, or it will burn. Lentils are in themselves so nourishing that meat stock is not needed. Lettuce Soup. — Chop up a soft green lettuce, and stew it with a little water or broth, some butter, sugar, and a few drops of tarragon vinegar (really a few drops ; not more than thirty). Keep stirring, and do not let it burn ; but do not mind that the lettuces lose their green color. Add a teaspoonful of flour, with pepper and salt. Break an egg over it all, and pour on some weak broth. Serve with some dice of bread fresh cut into the tureen, and add a wineglassful of cream just before serving. Another way : — Prepare twelve cab- bage lettuces by removing all the outer leaves. Shred the hearts very finely, and saute them in oil or butter. Drain them, and put them in a quart of veal or beef stock, or rabbit, fowl, or pigeon liquor, being careful that all fat and sediment is removed. Simmer till *done. Flavor with pep- per, salt, and nutmeg, and serve over sippets of toasted bread. Lobster Soup or Bisque. — The proportions are two 3 - lb. lobsters, 3 ozs. of butter, two quarts of broth, and 8 ozs. of bread, toasted. Boil the lobsters, and, after having re- moved the dark-bluish veins and the stomachs, cut the heads off about half an inch back of the eyes ; put the flesh of the tails aside, and pound the rest well — the shell, small and large claws, and all that is in the body- shell. It is then put into a sauce- pan with the butter and stirred until the butter is melted ; then a quart of broth is added, and the whole simmered for about fifteen minutes. The mixture is turned into a strainer, all the liquid is pressed out of it, and is set back on the fire with the toasted bread for a few minutes. The whole is then turned into a colander and forced through with a potato-masher. About another quart of broth is added, a few minutes’ boiling is given, and it is ready to use. Put into the soup-tureen some bread cut into dice and fried in butter, and also the coral part of the lobsters, chopped, and about % lb. of the flesh of the lob- sters, also cut into dice. The flesh of the tails is made into lobster salad. Macaroni Soup. See Nouilles Soup. Mile. Francoise’s Poule-au-Pot. — Take 3 lbs. of beef, a fowl, two cabbages, pea.se, beans, and vegeta- bles — carrots, onion, celery, turnip, parsley, a clove of garlic, etc. — 1 lb. of raw ham, a Frankfort sausage, Yz lb. of bacon

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