Potage de Sante

Ingredients

• three medium-sized, peeled, and quartered potatoes
• one and one-half pints of white consommé
• two tablespoonfuls of sorrel melted in butter
• one oz. of butter

Method

1. 1

   Cook potatoes in salted water, drain, and purée.

2. 2

   Dilute with consommé, add melted sorrel, and finish with a leason and butter.

3. 3

   Garnish with soup-flute and chervil.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 145. The excerpt below is the record exactly as published.

one and one-half pints of white consommé. A few minutes before serving, pour into the consommé a leason com- posed of the yolks of six eggs diluted with one-quarter pint of cream; set on the fire and stir, after the manner of an English custard, 7.e., until the preparation begins to show signs of boiling. Finish, away from the fire, with two and one-half oz. of butter, and add a pinch of chervil pluches. 252 GUIDE TO MODERN COOKERY Remarks concerning the Possible Variation of this Soup.— The mode of procedure adopted in the case of the Germiny could, if necessary, be applied to all thick soups, and it would then constitute a class to which the term ‘‘ Cream’’ would be better suited than it is at present to the soups thus designated. Instead of the ordinary white consommé, which is used in its preparation, a consommé may be used in which such vege- tables as carrots, turnips, peas, &c., are cooked, the latter being reserved for the garnish, while the cooking-liquor is thickened with egg-yolks and cream in accordance with the quantities and directions given in the above recipe. A carrot cream, a cream of fresh peas, or of asparagus-heads, prepared in this way, would be much more delicate than those prepared after the ordinary recipes. The essential point in this series of soups is the leason; this should consist of enough egg-yolks to render the preparations sufficiently thick and creamy. 725—POTAGE AUX HERBES Cut two oz. of sorrel leaves into a julienne, and stew them in butter with one oz. of watercress leaves, one oz. of chervil pluches, and young pimpernel. Add one and one-half pints of water, the necessary salt, three medium-sized, peeled, and quartered potatoes, and cook gently. Drain and reserve the cooking-liquor; crush the potatoes; dilute the purée with the cooking-liquor, and rub through tammy. Set to boil, and finish, when dishing up, with three oz. of Printanier butter with herbs, combined with a few leaves of sweet basil. Add a pinch of chervil pluches. 726—POTAGE JUBILEE, otherwise BALVET Prepare, according to the directions given (No. 648), .one and one-half pints of a purée of fresh peas, and add thereto one- half pint of consommé of ‘‘ La Petite Marmite.’’ Set to boil, and finish with two oz. of butter. Garnish with the vegetables from the Marmite, prepared as for Crofite au Pot. 727—POTAGE LONGCHAMPS Refer to the derivative soups of the “‘ Purée de Pois”’ (No. 654). 728—POTAGE LAVALLIBRE Prepare one and one-half pints of ‘‘Créme de Volaille”’ (No. 713), finished with a leason of egg-yolks and cream; also SOUPS 2g3 two-thirds pint of ‘‘ Créme de Céleri,’’ similarly finished, and combine the two creams. Garnish with twelve small profiterolies, stuffed with chicken forcemeat, and a royale of celery in dice. 729—POTAGE MADELEINE Prepare and combine the following purées :—One-third pint of artichoke purée, one-fifth pint of haricot-bean purée, one- seventh pint of Soubise purée. Add one pint of white con- sommé; set to boil; pass through a strainer, and finish, when dishing up, with two oz. of butter. Garnish with two tablespoonfuls of sago poached in one- half pint of white consommé. 730—POTAGE MISS BETSY Proceed exactly as for ‘‘ Potage a l’Aurore”’ (No. 715), but (1) flavour potage Miss Betsy with curry; (2) substitute for the celery peeled, cored apples cut into dice and cooked in butter. N.B.—Both these soups (Aurore and Miss Betsy) are subject to much variation. All that is needed is to alter the flavouring element and the garnish. Thus the quantity of tomato may be reduced by half, and combined with one-quarter Ib. of peas and their cooking-liquor (the peas in this case being cooked in one pint of water with a little salt and sugar); or with the same quantity of French beans, asparagus-heads, or sorrel cooked in butter, &c. 731—POTAGE MONTESPAN Add one-half pint of somewhat thick tapioca to one and one- half pints of ‘“‘Créme d’Asperges’’ (No. 697), prepared as directed. Garnish with very fine peas cooked in the English fashion. 732—POTAGE NELUSKO Mix one and one-half pints of rather liquid poultry velouté with one-half pint of chicken purée. When serving, add an ordinary leason, and finish with two and one-half oz. of hazel- nut butter. Garnish with very small quenelles of chicken forcemeat com- bined with one tablespoonful of hazel-nut powder per three oz. of the forcemeat. 733—POTAGE PETIT DUC Take a fine woodcock; raise and reserve one of its fillets, and roast it, taking care to keep it very underdone. Then remove the other fillet, and with it prepare twe dariole-moulds 254 GUIDE TO MODERN COOKERY of royale (No. 209). Finely pound what remains of the wood- cock, and combine with the resulting purée one and one-half pints of game velouté prepared with essence of woodcock. Cover the stewpan and place it in the bain-marie for thirty- five minutes. Now rub the whole through tammy ; heat without boiling, and finish, when dishing up, with one and one-half oz. of butter, one and one-half oz. of cooked foie-gras purée, diluted with a few tablespoonfuls of the soup, one and one-half tablespoonfuls of cream, and one and one-half tablespoonfuls of burnt liqueur brandy. Garnish with the royale cut into dice, and the reserved fillet of woodcock, stiffened in butter at the last moment, and cut into thin slices. 734—POTAGE REGENCE Prepare one quart of barley cream in accordance with the directions under No. 712. Finish it, when dishing up, with an ordinary leason and one and one-half oz. of crayfish butter. Garnish with twelve small, grooved quenelles of chicken forcemeat finished with crayfish butter; one tablespoonful of small pearl barley, well cooked; and six small cocks’ combs, freshly poached and very white. 735—POTAGE ROSSOLNIK Prepare (1) one quart of light, poultry velouté combined with cucumber juice; (2) ten pieces of parsley root and the same quantity of celery root, turned to the shape of small, new carrots, and split crosswise at their base; (3) twenty small lozenges of salted cucumber. Parboil the roots and the cucumber lozenges for fifteen minutes, and add them to the velouté when about to cook the latter. Cook the whole gently for forty minutes, despumating the velouté the while. Finish with one and one-half tablespoon- fuls of cucumber juice, and an ordinary leason. Garnish with small chicken-forcemeat quenelles. 736—POTAGE DE SANTE Cook quickly, in salted water, three medium-sized, peeled, and quartered potatoes. When their pulps seem soft to the touch, drain them; rub them through a fine sieve, and dilute the resulting purée with one and one-half pints of white con- sommé. Add two tablespoonfuls of sorrel melted in butter, and finish the preparation with an ordinary leason and one oz. of butter

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