Potage Americaine

Ingredients

• Put in a pot one onion
• one leek
• a little celery
• in three ounces of butter
• add two spoonsful of flour
• add one peeled and cut up squash
• and two quarts of stock
• add one cup of cream
• and two cups of plain boiled rice

Method

1. 1

   Simmer onion, leek, and celery in butter until soft.

2. 2

   Add flour and simmer again.

3. 3

   Add squash, bouquet garni, and stock, boil until well done.

4. 4

   Remove bouquet garni, strain, season with salt and pepper.

5. 5

   Before serving, add cream and boiled rice.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 291. The excerpt below is the record exactly as published.

Potage Americaine Fillet of sole, Valeska Saddle of lamb, international Chiffonnade salad Coffee ice cream Alsatian wafers Demi tasse Poached eggs, Zingara. Poached eggs on toast. Cover with tomato sauce and small strips of tongue. Potage Americaine. Put in a pot one onion, one leek, and a little celery, and simmer in three ounces of butter until soft. Then add two spoonsful of flour and simmer again. Now add one peeled and cut up squash, a bouquet garni and two quarts of stock, and boil till well done. Remove the bouquet garni and strain the remainder through a fine sieve. Season with salt and pepper. Before serving add one cup of cream and two cups of plain boiled rice

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