Potage Jubilee
From A guide to modern cookery, 1909
Serves 4
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 A guide to modern cookery (1909) by A. Escoffier, page 146. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.