Potage Sigurd
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 147. The excerpt below is the record exactly as published.
POTAGE SIGURD ’ Prepare one pint of ‘‘ Velouté Parmentier ’’ and one pint of tomato velouté. Combine the two; heat, and finish, when dish- ing up, with two and one-half oz. of butter
Cook this with the app: pantry check, scaling, and the assistant.