Potage d'Abatis de Dinde à la Buisse

Ingredients

• 2 ducks or a turkey
• 1 tablespoonful butter
• 1 fine-chopped onion
• 6 pints of soup stock
• 1/2 cup of salt brine
• 1 carrot cut into julienne
• 1 white turnip cut into julienne
• 1 leek cut into julienne
• 2 parsley roots cut into julienne
• 1 cucumber cut into julienne
• 12 ravioles made of noodle dough
• 1/2 cup sour cream

Method

1. 1

   Put giblets, neck, and feet of ducks or turkey into boiling water, cook for 3 minutes, rinse with cold water.

2. 2

   Melt butter, add onion, cook for 5 minutes without browning.

3. 3

   Add flour, stir, then add soup stock.

4. 4

   Once boiling, add giblets and brine, cook slowly.

5. 5

   After 10 minutes, remove livers.

6. 6

   Scald vegetables in boiling water, drain, return to saucepan with butter, cook until tender.

7. 7

   Boil ravioles in salted water.

8. 8

   Place vegetables and giblets in tureen, add sour cream to soup, strain, pour into tureen, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 34. The excerpt below is the record exactly as published.

Potage d'Abatis de Dinde k la Bnsse.— Put the giblets, neck, and well-cleaned feet of 2 ducks or a turkey into boiling water, cook 3 minutes; remove; rinse off with cold water; melt 1 table- spoonful butter, add 1 fine-chopped onion, cook 5 minutes without browning ; add Y, tablespoonf ul flour, stir for few minutes, then add 6 pints of soup stock ; as soon as it boils add the giblets, neck, and feet, and a half cup of salt brine from pickled cucumbers; cook slowly ; after 10 minutes boiling remove the livers ; cut 1 carrot and 1 white turnip into julienne, the same of 1 leek, 2 paisley roots, a little celery, and 1 cucumber; scald the vegetables for a few minutes in boiling water ; drain in a sieve ; return them in a saucepan to the fire, add Y^ tablespoonf ul butter, cook a few minutes ; then cover with stock and cook till tender; boil 12 ravioles, made of nudle dough

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