Potage a l'Irlandaise (Soup a l'Irlandaise)

Ingredients

• remnants of a plainly boiled or roasted fowl
• about a pint and a half of water
• a slice of crumb of bread
• a few vegetables not cut up
• pepper
• salt
• grated nutmeg

Method

1. 1

   Remove skin from the fowl, break it up, and put in a stewpan with vegetables and water.

2. 2

   Boil, add bread, and simmer for 3-4 hours.

3. 3

   Remove vegetables, pass through a sieve, return to saucepan, season, and mix in cream.

Nutrition per serving

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 46. The excerpt below is the record exactly as published.

Pot age a 1'Irlandaise (Soup a 1'Irlandaise). — Take the remnants of a plainly boiled or roasted fowl, and after having removed all skin, break it up and put it in a stewpan with o 82 Little French Dinners. a few vegetables not cut up, and about a pint and a half of water. Let it all boil up, add a slice of crumb of bread, and leave the whole to simmer for three or four hours. Then remove the vegetables, and pass the pieces of bread and the fowl through a hair sieve, adding as much of the liquor as will make the soup of the right consistency. Return to a clean saucepan, add pepper and salt and grated nutmeg

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