Rice and Leek Soup
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 93. The excerpt below is the record exactly as published.
Rice and leek soupe Rosbif à l’anglaise. Roast beef, Cervelles frites. Calÿs brain fritters. Langouste à la broche. Roast sea crayfish. Tomates farcies. Stuffed tomatoes. Tartelettes de groseilles rouges. Red gooseberry tartlets. Rice and leek soup. Cut up your leeks, and cook in thick veal stock, with two onions stuck with cloves, celery leaves, salt and pepper ; when done, pass through a tammy with a lump of butter; add some rice
Cook this with the app: pantry check, scaling, and the assistant.