Potage Brunoise
From The Dudley book of cookery and household recipes, 1909
Use five or six times the quantity of vegetables usually put into a potage.
Presented as published in 1909. 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 Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 6. The excerpt below is the record exactly as published.
POTAGE BRUNOISE rriAKE of carrots the red part only, celery, leeks, onions, cabbage, and chervil. Cut these up very small and thin. Pass them over the fire with a good piece of butter. Place all in a stewpan with a little sugar, and sufficient consomme
Cook this with the app: pantry check, scaling, and the assistant.