Potage a la Puree et au Croutons
From The profession of cookery, from a French point of view, 1894
This potage can also be made with lentils, haricots, or potatoes.
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 60. The excerpt below is the record exactly as published.
potage a la puree et au croutons." This is made by first boiling split peas and other vege- tables till thoroughly soft, then passing them through the tamis, and adding a sufficient quantity of stock or thin broth to make all of the consistency of cream. Season this well; let it heat again, and while it is doing so, some bread which has been cut into dice is fried in a little butter
Cook this with the app: pantry check, scaling, and the assistant.