Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Potage Brunoise
From Cookery and housekeeping, 1882
Serves 8
Serve with blanched Italian paste.
A modern interpretation · AI-generated from the original record
Ingredients
- 4 ozs. of the red part of carrots
- 4 ozs. turnips
- 4 ozs. leeks
- 4 ozs. the white part of celery
- 4 ozs. onions
- 12 ounces of butter
- 1 pint of broth
- 5^ pints of broth
Method
Cut vegetables into small squares, blanch separately, then fry in butter until red.
Add sugar and broth, simmer for half an hour, then add more broth and simmer for two hours.
Skim and remove grease before serving.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 33. The excerpt below is the record exactly as published.
2 ozs. leeks ^- in a basin of clear water as you 2 ozs. onions j cut them up ; then drain. \ oz. celery POT AGE BRUNO I SE. 77 Fry in butter till a light brown ; drain from the butter and put in the stock ; let it nearly boil ; then simmer slowly for 2 hours in the requisite quantity of broth. If in spring add asparagus tips ; In summer, young peas ; In autumn, French beans. These to be cooked separately in weak stock or plain water, so as to retain their colour. If no other green vegetable is at hand, cut lettuce leaves in strips ; these require only a few minutes cooking. Potage Brunoise. Cut into little squares, of less than a quarter of an inch in size, the following vegetables : — 4 ozs. of the red part of carrots ; 4 „ turnips ; 4 ,, leeks ; 4 „ the white part of celery ; 4 „ onions. Blanch separately, drain, then put in a stewpan with 12 ounces of butter and let them fry till they assume a red hue, add then a pinch of powdered white sugar and i pint of broth ; let it simmer for half an hour, then pour in 5^ pints of broth
Cook this with the app: pantry check, scaling, and the assistant.