Potage Sigurd
From A guide to modern cookery, 1909
Serves 8
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. Garnish with twenty small quenelles of chicken forcemeat, combined with one coffeespoonful of chopped capsicum, or capsicum in dice, per three oz. of the forcemeat
Cook this with the app: pantry check, scaling, and the assistant.