Soup à la Faubonne
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 10. The excerpt below is the record exactly as published.
Soup à la Faubonne, Matelote de carpe et d’anguille. Stewed carp and eel. Selle de mouton à l’anglaise. Saddle of mutton. Chapon rôti, au cresson. Roast capon and watercress. Macaroni à l’italienne. Maccaroni cheese. Pommes à la Bourdaloue. Apples à la Bordaloue. Soup à la Faubonne. Cut up some young onions, celery, lettuce, and sorrel-leaves, brown them in fresh butter, add them to your stock, and, when boiling, thicken with a purée of green peas
Cook this with the app: pantry check, scaling, and the assistant.