Minestrone

Ingredients

• two small, peeled, and quartered potatoes
• one-third of an onion, also minced
• one oz. of chopped, fresh breast of bacon
• one-half oz. of grated, fat bacon
• one and one-half pints of white consommé
• one-third of a carrot
• one-third of a turnip
• half a stick of celery
• two oz. of small cabbage
• one small potato
• two tablespoonfuls of peas
• one and one-half oz. of rice
• one small, crushed clove of garlic
• three leaves of sweet basil
• a small pinch of chopped chervil pluches
• one-half tablespoonful of grated bacon

Method

1. 1

   Brown leeks and onion in bacon, moisten with consommé, add vegetables, and cook.

2. 2

   After 25 minutes, add peas, beans, and rice.

3. 3

   Cook for another 30 minutes, adding garlic, basil, and chervil before serving.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 148. The excerpt below is the record exactly as published.

twosmall, peeled, and quartered potatoes. Drain them, rub them through a fine sieve, and dilute the purée with one and one-half pints of white consommé. Add three tablespoonfuls of a julienne made in accordance with the above recipe; heat, and finish the preparation with an ordinary leason and one and one-half oz. of butter. 746—MINESTRONE Brown the minced white of two small leeks and one-third of an onion, also minced, in one oz. of chopped, fresh breast of bacon, and one-half oz. of grated, fat bacon. Moisten with one and one-half pints of white consommé, and add one-third of a carrot, one-third of a turnip, half a stick of celery, two oz. of small cabbage, and one small potato, or one-half of a medium-sized one, all of which vegetables must be finely minced. About twenty-five minutes after the soup has started cook- ing, complete it with two tablespoonfuls of peas, a few French beans cut into lozenges, and one and one-half oz. of rice, or the same quantity of very thin macaroni broken into very small pieces. This done, set to cook again for thirty minutes. A few minutes before serving, add to the soup one small, crushed clove of garlic, three leaves of sweet basil, and a small pinch of chopped chervil pluches; mix the whole with one-half table- spoonful of grated bac

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