Potage Solferino

Ingredients

• the white of two leeks
• the third of a medium-sized carrot
• half an onion
• one and one-half oz. of butter
• one-half lb. of pressed tomatoes
• two medium-sized, peeled potatoes
• two-thirds pint of white consommé
• two and one-half oz. of butter
• twelve little balls of potato
• two tablespoonfuls of French beans

Method

1. 1

   Mince leeks, carrot, and onion, and stew in butter.

2. 2

   Add tomatoes and potatoes, moisten with consommé, and cook gently.

3. 3

   Crush and rub through a tammy, then complete with more consommé and butter.

4. 4

   Garnish with potato balls and French beans.

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 SOLFERINO Mince the white of two leeks, the third of a medium-sized carrot, and half an onion, and stew the whole in one and one- half oz. of butter. Add one-half lb. of pressed tomatoes cut into pieces, two medium-sized, peeled potatoes, minced; moisten with two-thirds pint of white consommé, and cook gently. Crush the vegetables; rub them through tammy; complete the purée with the necessary quantity of white consommé; set to boil, and finish, when dishing up, with two and one-half oz. of butter. Garnish with twelve little balls of potato, raised by means of the spoon-cutter, and cooked in salted water; two tablespoon- fuls of French beans cut into lozenges; and some chervil pluches. 739—POTAGE VIVIANE Prepare one quart of ‘‘ Créme de Volaille’’ (No. 713), and finish it with the usual leason. Garnish with one tablespoonful of artichoke-bottom, cut into dice, the same quantity of carrot dice, both gently cooked in butter, and one tablespoonful of truffle dice. 740—POTAGE WINDSOR Blanch and cool one small, boned calf’s foot, and cook it gently in a good white-wine mirepoix. Prepare one and one- half pints of ‘‘ Créme de Riz’’ (No. 711), and add thereto the cooking-liquor of the calf’s foot, strained through muslin. Finish this cream, when about to serve, with an ordinary leason, one and one-half tablespoonfuls of a slight infusion of turtle-soup herbs, and one and one-half oz. of butter

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