Peasant’s Soup

Ingredients

• some cabbage
• some carrots
• some onions
• some celery
• some fresh butter
• salt
• moisten them with stock
• sufficient water
• some chopped sorrel-leaves
• some lettuce

Method

1. 1

   Chop up the vegetables, put them on the fire in a saucepan with butter and salt.

2. 2

   When soft, moisten with stock and simmer for three hours; add water for the required soup and simmer for half an hour.

3. 3

   At the end, add chopped sorrel-leaves and lettuce, boil, and pour over crusts of bread in the soup-tureen.

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 11. The excerpt below is the record exactly as published.

Peasant’s soup. Barbue sauce diplomate, Brill, diplomatic sauce, Civet de lièvre. Jugged hare. Cailles ou merles de Corse rôtis. Roast quails or blackbirds. Artichauts à la barigoule. Stuffed artichokes. Beignets de pommes chauds. Hot apple fritters. Peasant’s soup. Chop up some cabbage, carrots, onions, and celery, put them on the fire in a saucepan with some fresh butter and salt. As soon as the vegetables are soft, moisten them with stock and simmer over a slow fire for three hours ; add sufficient water for the soup required, and simmer for half an hour. It is better if either lentils or haricot beans have been boiled in the water you add. At the end of halfan hour, put in some chopped sorrel-leaves and lettuce, and boil. Pour the soup over crusts of bread in the soup-tureen. Brill, diplomatic sauce. Dress the brill and place in a fish-pan with some parsley, a sliced onion, salt and pepper, a bottle of white wine, and three wine-glasses of water. Coverthe fish with buttered paper and place the pan in a slow oven. Serve with béchamel sauce (see 16th of August) mixed with some crayfsh juice. Roast turkey-hen. Lard your turkey and roast, covered with buttered paper; when nearly done, take off the paper so as to brown the skin. Serve with its own gravy. ‘14 THE 366 BILLS OF FARE. JANUARY 14. Potage au tapioca. Tapioca soup. Pièce de bœuf bouillie garnie Boïled beef with glazed onions. d'oignons glacés. Mauviettes en salmis. Salmis of larks. . Gigot rôti. Roast leg of mutton, Salade de légumes, Vegetable salad. Pouding,. Plum pudding. Tapioca soup. Warm some clear soup, and when boiling, add your tapioca. Allow four table-spoonsful of tapioca to each quart of soup. Glazed onions. Choose some small white onions, as much of one size as possible, peel carefully; butter the bottom of the saucepan, lay the onions in it side by side, add a little water, salt, pepper, powdered sugar, and a lump of butter ; cover with a buttered sheet of paper, cook over a quick fire until the sauce is reduced one-half, after which simmer until reduced to a glaze ; place the onions on a dish, and if the sauce is too thick, add some thin Spanish sauce, clear of all grease, pass through a tammy, and pour over the onions. Salmis of larks. Warm your larks in butter and a little salt, ‘when a good colour, add some white wine, stock, and chopped mushrooms, eschalots, and parsley, boil and serve, garnished with sippets of fried bread. THE 366 BILLIS OF FARE. 15 ———————_—_—_—_—_—_—_— _—_——— JANUARY 15. Potage aux œufs pochés. Soup with poached eggs. Barbue à la Sainte-Menehould. Brill à la Saint Menehould. Côtellettes de mouton aux oignons. Mutton cutlets with onions. Caneton rôti. Roast duckling. Gratin de pommes de terre. Baked potatoes with bread-crumbs, Meringues à la Chantilly vanillées. Meringues à la Chantilly. Brill à la Saint Menehould. Warm some pieces of cold boiled brill in a thick béchamel sauce (see 16th of August), pile up the whole on a baking-dish, smooth over with the blade of a knife, and sprinkle with bread-crumbs and grated Parmesan cheese, brown in the oven, or with a salamander. Mutton cutlets with onions. Trim and beat your cutlets to flatten them, lard them with bacon and ham, put the dressings in a saucepan with three or four onions, two carrots, parsley, and leeks ; place the cutlets on this, and moisten with stock until they are thoroughly wet, cover with slices of bacon, and put a buttered paper over it all; as soon as it boils, put on the cover of the saucepan, and lay some hot coals on it ; when cooked, drain off the cutlets and trim them again; pass the juice through a tammy, and reduce to a glaze, replace the cutlets; when well covered on both sides with the glaze, place them round a dish and pour a purée of white onion sauce (see 11th of December) in the centre. Surround the cutlets with young onions, which have been boïiled in stock. 16 THE 366 BILLS OF FARE. JANUARY 16. Potage brunoïse au riz. Brunoïse soup with rice. Merlans frits. Fried whiting. Bœuf à la mode, Bœuf à la mode. Bécasses rôties. Roast woodcock. Petits pois à la française (con Preserved green peas à la lyonnaise. serves). Pains de la Mecque au citron. Mecca loaves flavoured with lemon. Brunoise soup with rice. Cut up some carrots

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