Potage Bourgeoisie

Ingredients

• a fresh brisket of beef
• two marrow bones
• a handful of salt
• a small piece of Savoy cabbage
• one carrot
• one onion
• one piece of celery
• a dozen stalks of leek
• a spoonful of whole black peppers

Method

1. 1

   In a kettle, cover brisket and bones with cold water, boil, skim, and add vegetables and spices.

2. 2

   Boil slowly for about three and a half hours, strain, and season.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 188. The excerpt below is the record exactly as published.

Potage bourgeoisie Pim olas Skate fish au beurre noir Potatoes, nature Boiled beef, horseradish sauce German cabbage Roast squab Chiffonnade salad Biscuit glace, vanilla Assorted cakes Coffee Cold celery broth. Wash two stalks of celery, and cut in small pieces. Put in a vessel with three pounds of chopped raw shin of beef, the whites of six eggs, one onion, and a spoonful of salt. Mix well, and add slowly one gallon of stock or bouillon ; or three quarts of water ; and boil for two hours. Strain through a fine cloth, put in ice box, and serve when cold. Potage bourgeoisie. In a kettle put a fresh brisket of beef, two marrow bones, and a handful of salt ; and cover with cold water. Bring to a boil, skim well, add a small piece of Savoy cabbage, one carrot, one onion, one piece of celery, a dozen stalks of leek tied in a bunch, a bouquet garni, and a spoonful of whole black peppers

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