Potage de Sante

Ingredients

• two roast fowls
• a large knuckle of veal
• twenty ladlefuls of beef stock
• the red part of a large carrot
• a large turnip
• two heads of celery
• two leeks
• two small lettuces
• a little sorrel
• a little chervil
• three tablespoonfuls of asparagus points
• a little sugar
• small crusts of a French roll

Method

1. 1

   Put into a stock-pot the roast fowls, knuckle of veal, and bones of roast beef.

2. 2

   Add beef stock to reduce to about fifteen ladlefuls.

3. 3

   Remove scum, add roots and pepper, and boil slowly for five hours.

4. 4

   Skim off fat, take up meats, and clarify with egg white.

5. 5

   Boil again, adding blanched roots and vegetables.

6. 6

   After an hour, add sugar and asparagus points, then serve in a tureen with crusts of French roll.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1708. The excerpt below is the record exactly as published.

two roast fowls (to colour it slightly) , a large knuckle of veal (removing the bony end), and some bones of roast beef, if you have any ; add the necessary beef stock (twenty ladlefuls),so that the consomme when reduced may contain about fifteen ladlefuls; remove the scum, after which add the roots and some grains of pepper ; boil it slowly five hours, skim off the fat, and take up the meats ; then mix in the consomme the white of an egg beaten up with a httle cold beef stock to clarify it ; after twenty minutes boiling, strain it through a napkin, and again set it to boil, mixing with it the following roots and vegetables : the red part of a large carrot, cut with a root-cutter in columns three-quarters of an inch wide, and each column being divided into slices one-eighth SAP ( 826 ) SAB of an incli in thickness; a large turnip pre- pared in the same manner ; as also two heads of celery and two leeks sliced — these roots should be blanched — add two small lettuces, a little soiTcl and chervil. After an hour's boiling throw in a little sugar and three table-spoonfuls of asparagus points blanched of a fine green, and throw the soup into a tureen containing small crusts of a French roll

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