Soup, White Blond de Veau

Ingredients

• Butter the bottom of a saucepan
• four or five pounds of a leg of veal
• two or three carrots
• as many onions
• a ladleful of grand bouillon
• parsley
• small onions
• a clove of garlic
• a clove

Method

1. 1

   Butter the bottom of a saucepan, and put into it some slices of ham, four or five pounds of a leg of veal, two or three carrots, and as many onions; wet them with a ladleful of grand bouillon, make it sweat over a slow fire, and reduce it to jelly.

2. 2

   When it is of a fine yellow tint, take it off the fire, prick the meat with the point of a knife to let the juice flow; cover, and let it sweat another quarter of an hour, and then put in a sufficient quantity of grand bouillon: season it with parsley and small onions, a clove of garlic stuck with a clove; boil and skim, and put it to simmer on the edge of the grate.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 468. The excerpt below is the record exactly as published.

SOUP, White Blond de Veau. — Butter the bottom of a saucepan, and put into it some slices of ham, four or five pounds of a leg of veal, two or three carrots, and as many onions ; wet them with a ladleful of grand bouillon, make it sweat over a slow fire, and reduce it to jelly ; when it is of a fine yellow tint, take it off the fire, prick the meat with the point of a knife to let the juice flow ; cover, and let it sweat another quarter of an hour, and then put in a sufficient quantity of grand bouillon: season it with parsley and small onions, a clove of garlic

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