Potage aux Poireaux
From The profession of cookery, from a French point of view, 1894
Can be made with either stock or water.
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 66. The excerpt below is the record exactly as published.
Potag'e aux Poireaux. {Leeh soup.) This may be made with either stock or water. A dozen leeks should be sliced thinly, then frizzled in butter till of a nice brown colour, when a slice of bread should be added to them. 202 ADDENDUM Pepper and salt liberally. Let tliis cook slowly for a little time, then add boiling water or stock to make a sufficient quantity
Cook this with the app: pantry check, scaling, and the assistant.