Potage Velours

Ingredients

• Draw and singe a fowl
• a whole shin of beef
• five quarts of cold water
• half a table-spoonful of salt
• one salt-spoonful of pepper
• four carrots
• four turnips
• four leeks
• six sprigs of parsley
• two branches of white celery
• three cloves
• two bay-leaves
• two quarts of sliced red carrots
• two table-spoonfuls of butter
• one table-spoonful of granulated sugar
• one quart of warm water
• one teaspoonful of salt
• half a salt-spoonful of pepper
• four table-spoonfuls of tapioca
• half a pint of good cream

Method

1. 1

   Prepare the fowl and beef in cold water, boil and skim.

2. 2

   Add vegetables and seasonings, boil slowly for four hours.

3. 3

   Prepare carrot puree, strain broth, combine with puree and tapioca, cook, add cream, and serve hot.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 420. The excerpt below is the record exactly as published.

Potage Velours. — Draw and singe a fowl, wash it in warm water, rinse it in cold water, dry it, tie it all around with a string, put it in the soup- kettle with a whole shin of beef and five quarts of cold water, and place on a good fire. Watch for the boil- ing-point, as it is very important to have a clear broth. After the first scum has been removed add a quarter of a glass of cold water ; two minutes 372 Potato Soup SOUPS Purees after skim again, and add another quarter of a glassful of cold water ; repeat a third time, then season with half a table- spoonful of salt, one salt-spoonful of pepper, four carrots, four turnips cut in slices, four leeks, six sprigs of parsley, two branches of white celery, three cloves, two bay -leaves. Cover the kettle, but leave a small place open. Boil slowly for four hours, remove the meat, strain the broth, and keep in a bowl until ready to finish the soup. While the broth is cooking have two quarts of sliced red carrots prepared by scraping them and washing them and putting them in a saucepan with two table - spoonfuls of butter and one table - spoonful of granu- lated sugar ; cover the saucepan, and cook on a moderate fire for fifteen minutes, tossing them meanwhile; then add one quart of warm water, one teaspoonful of salt, half a salt- spoonful of pepper; cook slowly for two hours. Pass them through a colander, then through a strainer. Skim off the fat from the broth, put it back on the fire, and when boiling add the puree of carrots with four table-spoonfuls of tapioca; let it cook slowly for thirty minutes, remove from the fire, add half a pint of good cream

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