Potage aux Herbes

Ingredients

• two oz. of sorrel leaves
• one oz. of watercress leaves
• one oz. of chervil pluches
• one and one-half pints of water
• three medium-sized, peeled, and quartered potatoes
• three oz. of Printanier butter with herbs
• a pinch of chervil pluches

Method

1. 1

   Cut the sorrel into julienne and stew with watercress and chervil in butter.

2. 2

   Add water, salt, and potatoes, cooking gently.

3. 3

   Drain, crush potatoes, dilute purée with cooking liquor, and rub through a tammy.

4. 4

   Boil and finish with butter and chervil.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 145. The excerpt below is the record exactly as published.

POTAGE AUX HERBES Cut two oz. of sorrel leaves into a julienne, and stew them in butter with one oz. of watercress leaves, one oz. of chervil pluches, and young pimpernel. Add one and one-half pints of water, the necessary salt, three medium-sized, peeled, and quartered potatoes, and cook gently. Drain and reserve the cooking-liquor; crush the potatoes; dilute the purée with the cooking-liquor, and rub through tammy. Set to boil, and finish, when dishing up, with three oz. of Printanier butter with herbs, combined with a few leaves of sweet basil. Add a pinch of chervil pluches

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