Potage Brunoise

Ingredients

• 4 ozs. of the red part of carrots
• 4 ozs. of turnips
• 4 ozs. of leeks
• 4 ozs. of the white part of celery
• 4 ozs. of onions
• 12 ozs. of butter
• a pinch of powdered white sugar
• five and one-quarter pints of broth
• 8 ozs. of cooked macaroni, vermicelli, or spaghetti

Method

1. 1

   Cut vegetables into small squares, fry in butter until red.

2. 2

   Add sugar and broth, simmer for half an hour, then add more broth and simmer for two hours.

3. 3

   Skim and remove grease, serve over cooked pasta.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 419. The excerpt below is the record exactly as published.

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 ozs. of turnips, 4 ozs. of leeks, 4 ozs. of the white part of celery, 4 ozs. of onions. Put these in a stewpan with 12 ozs. of butter and let them fry till they assume a red hue ; add then a pinch of powdered white sugar and one pint of broth ; let it simmer for half an hour, then pour in five and one-quarter pints of broth ; let the whole simmer for two hours ; skim, and remove the grease. Have ready 8 ozs. of cooked macaroni, vermicelli, or spaghetti

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