Piedmontese Soup

Ingredients

• some rice
• a cabbage
• a chopped onion
• pepper and salt
• butter or dripping
• some grated Parmesan cheese

Method

1. 1

   Soak rice and cabbage in hot water.

2. 2

   Drain and place in a saucepan with butter, onion, pepper, salt, and stock.

3. 3

   Stew and add cheese before serving.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 8. The excerpt below is the record exactly as published.

Piedmontese Soup. Let some rice soak in hot water for about 1 hour ; let a cabbage (broken in pieces) soak also in hot water and salt about the same time. Drain both rice and cabbage. Place them in a saucepan with butter or dripping, a chopped onion, pepper, salt, and nut- meg; add either water or stock or gravy. Let all this stew together for some time, and just before servmg add some grated Parmesan cheese. Another way. — Stew some half-cooked cabbages with carrots, onions, bunch of herbs, and plenty of butter. When nearly cooked, add some stock, or the water the cabbages have cooked in, and fine c 18 WHOLESOME COOKERY. bread-crumbs. Let all stew for a few minutes, and add grated cheeses, Parmesan and Gruyk’e mixed. 22. — Conde Soup. Stew some red haricot beans with a few vegetables and stock. When thoroughly cooked and flavoured with pepper and salt

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