Solferino 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 63. The excerpt below is the record exactly as published.
Solferino soup. Barbillons grillés au beurre fondu. Broiïled barbel with melted butter. Noix de bœuf braisée. Braised chump of beef. Pigeons rôtis. Roast pigeons. Fèves de marais à la crème, Broad beans with cream. Tartes aux cerises. Cherry tartlets. Solferino soup. Take equal quantities of haricot beans, French beans, young potatoes, young carrots, green peas, three or four tablespoonsful of purée of tomato, chopped parsley, chives, and celery ; boil in stock, and pour over toasted bread-crusts
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