Potage d'Avignon

Ingredients

• 1 cup celery, cut in small pieces
• 24 cups calf’s head stock
• 1 cup cooked calf’s head meat
• $ cup cream
• 4 tablespoons butter
• 4 tablespoons flour
• Yolks 2 eggs
• Salt
• Pepper

Method

1. 1

   Cook vegetables in butter until yellow, add flour and stir until slightly browned, then add stock gradually, while stirring constantly.

2. 2

   Add meat, cream and yolks of eggs just before serving.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 36. The excerpt below is the record exactly as published.

PoTAGE D'AVIGNON. BrEap STIOKS. CELERY. OLIVES. SiiceD CUCUMBERS. Brorwep Trout, Maitre p’ Hote, Borrer. Boucutes or Lamps’ SwWEETBREADS, Roast Sprina Lams, Mint Savor. New Poraroes. BorLED GREEN PEAS. Ecco Puant av GRATIN. QuaILt, EPICUREAN STYLE. DrEssED LETTUCE. ORANGE IcE CREAM, WITH CRUSHED STRAWBERRIES. CURRANT WAFERS. CRACKERS. | CHEESE. BonBons. a Car& Nom. sIquUId Jo3seq *2UQ JO} JoA0- 140 Dinners for Occasions. 14 FROZEN EGG NOG IN EGG CUPS. Yolks 2 eggs 5 tablespoons brandy 4 tablespoons sugar 1 cup milk 4 teaspoon salt Whites 2 eggs Beat yolks of eggs until thick and lemon colored, add sugar, gradually, continuing the beating, then add salt, brandy and milk. Beat whites of eggs until stiff, add to first mixture and freeze. Serve each portion on a small plate in a case made from an egg shell, set in a case made from one-half the peel of a lemon cut on end, so as to make a firm base. Serve as the first course at dinner. POTAGE D’AVIGNON. 1 cup celery, cut in small 24 cups calf’s head stock pieces 1 cup cooked calf’s head # cup leek, cut in small meat pieces $ cup cream 4 tablespoons butter Yolks 2 eggs 4 tablespoons flour Salt 24 cups chicken stock | Pepper

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