Potage Gratine
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 6. The excerpt below is the record exactly as published.
onions, cabbage, and chervil. Cut these up very small and thin. Pass them over the fire with a good piece of butter. Place all in a stewpan with a little sugar, and sufficient consomme to wet them. Let this simmer for about one hour and being quite cooked and tender put them into the consomme for serving. Use for this soup five or six times the quantity of vegetables usually put into a potage. UT vegetables in slices — carrots, onions, leeks, and turnips as for a brunoise. The carrots are to predominate, more leeks than turnips, and more turnips than onions. All these are to be fried in butter until they are a full brown. This takes half an hour to POTAGE GRATINE 11 THE DUDLEY RECIPES prevent their burning. Strain off the butter and add a small piece of sugar the size of a hazel nut ; and a little stock. Then by a slow fire let this reduce to a glaze, to which add your consomme for serving. Cut rounds of bread the size of a florin. Brown them with a mite of butter in the oven. Then place them in a stewpan and pour the reduction of the fried vegetables upon them. Leave this in the oven for twenty minutes, being careful to turn the rounds of bread that they may be gratined on both sides. This done, empty all your plain con- somme on to them for serving. CROUTES AU POT CUT into pieces about one inch square, two carrots, two turnips, and the whites of four leeks
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