Potage Villageois

Ingredients

• three ounces of butter
• three stalks of leeks
• six leaves of Savoy cabbage
• two quarts of stock
• one-half pound of vermicelli
• season well with salt
• season well with pepper

Method

1. 1

   In a casserole, melt butter and add leeks cut in Julienne.

2. 2

   Simmer for fifteen minutes, then add Savoy cabbage and simmer for ten more minutes.

3. 3

   Add stock, season, and boil for forty minutes.

4. 4

   Add vermicelli and boil until done.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 226. The excerpt below is the record exactly as published.

Potage Villageois Lyon sausage. Radishes. Pickles Fillet of sole, Judic Tenderloin steak, Bernardi Potatoes Sybil Endive salad Fancy ice cream and cakes. Coffee Scrambled eggs, Magda. In a casserole put two ounces of butter, twelve beaten eggs, one-half cup of cream, season with salt and pepper, and then scramble. When nearly done add one tablespoonful of grated Swiss cheese, ©ne-half teaspoonful of mustard flour, and one tablespoonful of mixed, chopped parsley, chervil and chives. Chicken saute, Josephine. Cut two spring chickens in quarters, and season with salt and pepper. In a saute pan put two ounces of butter and a spoonful of olive oil. Set on the stove until hot, add the chicken, and saute. When nearly done add six chopped shallots, one tablespoonful of carrot cut in very small dices, one bay leal cut very fine, one-half of a clove, a little pars- ley, and two heads of mushrooms, all chopped very fine. Also one spoonful of raw ham cut in very small squares. When the chicken is cooked remove to a platter, and to the saute pan add one pony of brandy and reduce one-half. Then add two more ounces of sweet butter and the juice of a lemon, and pour over the chicken. Danish apple cake. Pare and core six apples. Mix one and one-half cups of fine bread crumbs, one-half cup of sugar and one-half teaspoonful of cin- namon. Butter a deep cake mould and put a layer of the crumb mixture, with a bit of butter, at the bottom. Then a layer of the sliced apples, and con- tinue alternately until the material is all used. Bake in a moderate oven for about two hours, and serve cold with whipped cream. Potage Villageois. In a casserole put three ounces of butter and three stalks of leeks cut in Julienne shape. Simmer for fifteen minutes. Then add six leaves of Savoy cabbage, cut Julienne, and simmer again for ten minutes. Then add two quarts of stock, bouillon, chicken broth or consomme, season well with salt and pepper, and boil for forty minutes. Then add one-half pound of vermicelli

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