Potage Madeleine

Name: Potage Madeleine
Yield: 4 servings
Ingredients: one-third pint of artichoke purée; one-fifth pint of haricot-bean purée; one-seventh pint of Soubise purée; one pint of white consommé; two oz. of butter; two tablespoonfuls of sago poached in one-half pint of white consommé

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 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

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