Potage à la Titricare

Ingredients

• 8 large potatoes
• 1 white onion
• 3 stalks of celery
• 2 ounces butter
• 1 teaspoonful salt
• 1/2 teaspoonful pepper
• 1/2 teaspoonful grated nutmeg
• 1 pint white broth
• 2 pints white broth
• 1/2 pint boiling cream
• a small piece of butter
• a pinch of sugar
• 1/2 cup of cooked green peas
• 1/2 cup of asparagus tops

Method

1. 1

   Peel, wash, and slice potatoes, onion, and celery; place in a saucepan with butter, season with salt, pepper, and nutmeg; simmer gently until nearly dissolved into a purée.

2. 2

   Add broth and cook for 30 minutes longer; rub through a sieve.

3. 3

   Return purée to saucepan, add broth, boil gently for 15 minutes; add boiling cream, butter, and sugar.

4. 4

   Put peas and asparagus in the tureen with potato balls.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 32. The excerpt below is the record exactly as published.

Potage ft la Titricare.— Peel, wash, and cut in slices 8 large potatoes, 1 white onion, 3 stalks of celery ; place this into a sauce- pan with 2 ounces butter ; season with 1 teaspoonful salt, V^ tea- spoonful pepper, the same of grated nutmeg ; set on a slow fire, to simmer gently, stirring occasionally until nearly dissolved into a kind of purSe; add 1 pint white broth, and cook 30 minutes SOUPS, Etc. 45 longer; then rub them through a sieve; return the puree in a saucepan to the fire, adding 2 pints white broth, and boil gently 15 minutes ; add Ys pint boiling cream, a small piece of butter, and a pinch of sugar. Put y, cup of cooked green peas,

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