Onion Soup a la Stanislas with Crusts
From The spirit of cookery, 1895
Much of the success depends on the preparation of the crusts.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 109. The excerpt below is the record exactly as published.
Onion Soup a la Stanislas with Crusts. — This soup is named after the qiionda^n King of Poland, who ate of it in an inn at Chalons, and preserved the recipe. Much of the success of this form depends upon the prepara- tion of the crusts of bread. Break the upper crust of a loaf of bread in pieces, make them hot in the oven, rub them over with butter, grill them gently in the oven, or before the fire, or in the sauta-pan, and put them into a plate. Then produce the onion soup, allowing 10 gnu. of raw onion for each person who has to partake of the soup ; the onions are to be fried. The soup may be made with or without broth, aud be served as it comes, or after having passed tbe tammy. It is spiced with tincture of pepper
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