Soup à la Savoyarde
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 92. The excerpt below is the record exactly as published.
Soup à la savoyarde. Tête de veau à l'huile. Cold calffs head with oil and vinegar. Gigot de mouton à la russe, Leg of mutton à la russe. Bécassines rôties. Roast snipe. Aubergines à la provençale. Egg-plant à la provençale. Chartreuse de fruits. Chartreuse of fruit. Soup à la savoyarde. Soak some slices of bread for a few seconds in boiïling stock, place them in a deep dish, sprinkle with grated cheese ; brown in the oven, and pour some boiling vegetable soup
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