Potage a la Bagration

Ingredients

• a white rice soup
• mixed vegetables cut in small dice
• fish cut small
• about one-third of it milk
• flavor with curry or saffron
• well sprinkled with parsley at dishing-up time

Method

1. 1

   Make a white rice soup with mixed vegetables cut in small dice and fish cut small.

2. 2

   Use about one-third milk and flavor with curry or saffron.

3. 3

   If in Lent, make the stock of the fish by boiling it whole, then strain the liquor and cut the fish into pieces to be added after the rice and vegetables are cooked enough.

4. 4

   The soup should be rather thick with rice and fish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 268. The excerpt below is the record exactly as published.

Potage a la Bagration. Anything denominated bagration will Erove to be a mixture of fish and vegeta- les. For potage bagration make a white rice soup with mixed vegetables cut in sniall dice and fish cut small, about one- third of it milk, and flavor with curry or saffron. If in Lent make the stock of the fish by boiling it whole, take out, strain the liquor and cut the fish in pieces to be added after the rice and vegetables are cooked enough. The soup should be rather thick with rice and fish and well sprinkled with parsley at dishing-up time

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