Soupe bonne femme

Ingredients

• Thinly sliced leeks
• potatoes
• seasoned
• fresh butter
• milk

Method

1. 1

   Saute leeks and potatoes, moisten with milk, season, finish with fresh butter, and serve with croutons.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 41. The excerpt below is the record exactly as published.

potatoes and tomato soup mixed, lie cream and butter. Soissonnaise — Puree of Soisson beans, creamed, chervil. Solferino — Puree of tomatoes, leeks, potatoes, creamed, served with y>earls of potatoes, carrots, and peas. Spa — Puree of yellow split jDeas and tomato soup mixed, served with peas and rice. Veloute, Puree , Creams. 95 Sport I. — Cream of sorrel and creme de riz mixed, lie yolks and cream. Sport II. — As Sante, add vermicelli. Stamboul — Cream of rice and puree of tomatoes, croutons. Steward — Puree of partridge and lentils, partridge quenelles. Stslii — Dice of onions, cabbage and leeks sauteed, cooked in consomme with dice of beef and duck, lie with roux ; sour cream separate. Sultane — Cream of chicken, lie cream and pistachios butter, served with quenelles and truffles. Suzon — Creamed green pea soup, served with poached eggs. Tassamena — Puree of sweet Indian corn. Thourino — Soupe a l’oignon (onion soup), made with milk and lie yolks and cream, croutons. Tortue — Thick turtle soup. Tourangelle — Puree of French beans and flageolets, with veloute, served with dice of French beans and flageolets. Trazonere — Cream of salsify, creamed, croutons. Tschi — As Stshi. Turque — Creme de riz and tomatoes, saffron flavour, rice. Tyrolienne — Creme d’orge and veloute, pearl of carrots. Tzarina — Puree of gelinotte (hazel hen) and cream of celery, served with julienne of Valery — Puree of partridge, served with partridge quenelles and peas. 96 The New Practical Cookery Guide. Valencienne — Cream of lettuce and sorrel, lie semo- lina, chervil. Valois — Puree of pheasant, served with peas and quenelles. Van-duzer — Puree of tomatoes and creme d’orge, served with pearl barley. Velds-leves — Veloute, with mushroom essence, puree of calf’s brain and parsley, served with small squares of thin toast. Velour — Cream of carrots and tapioca. Veloute de homard — Eich fish veloute, mixed with puree of lobster, finished with cream and lobster butter. Veloute rafraichit — Light chicken veloute, finished with cream, served cold. Venitienne — Puree of spinach and chicken veloute, croutons. Verneuil — St. Germain and creme d’orge mixed, garnished with dice of royal, julienne of carrots, and mushrooms. Vert pre — Cream of spinach, watercress, and chicken veloute, garnished with asparagus pointes. Vichy — Puree of carrots and light consomme, finished with cream, Yichy salt, garnished with peas of carrots. Victor Hugo — Cream of artichoke (Palestine), with light tapioca. Victoria — Equal quantity of Parmentier and Dubarrv, garnished with shredded lettuce and chervil. Villars — Puree of flageolets, onions, artichokes, and veloute, croutons. Veloute, Puree, Creams. 97 Villemot — Puree of haricot beans (white), sorrel, finished with cream, garnished with chervil. Vintimille — Bisque of lobster, lie tapioca. Virginie — Puree of broad beans, finished with cream and yolks, croutons. Vivianne — Cream of chicken, lie with volks and cream, garnished with dice of fonds, carrots, and truffes. Voisin — Chicken veloute, lie cream, and printanier roots. Waldeze. — Tomato puree and chicken veloute, served with grated cheese separate. Washington — Lobster bisque, tomato soup, and tapioca soup in equal proportion. Westmorland — Tomato soup, flavoured with pickled pork and madeira, served with julienne of calf’s head, gherkins, truffes, and small quenelles. Wilhelmine — As Eeine Wilhelm. Windham — Puree of ma'is, rice, lie tapioca. Windsor — Light mock turtle soup, made with calf's feet, served with quenelles. Woronzow — Cream of foie gras and veloute, madeira, served with julienne of carrot and celery, and ravioles. Xavier — Puree of broad beans and creme de riz, served with dice of chicken. Zavir — Puree of watercress and veloute, served with small watercress leaves. Zingara — Cream of chicken, lie, three-coloured quenelles. H 98 The New Practical Cookery Guide. Potages, or soupes, are a combination of clear and thick soups and vegetable soups, served under such name only ; they are most wholesome. Soupe alienoise — Dilute a quantity of fresh mashed potatoes with boiling milk till consistency of thin sauce, salt, and nutmeg, and top leaves of mustard and cress (cresson alienois) ; simmer a few minutes, add pieces of fresh butter, mix, and serve. Soupe a Voignon — Thinly sliced onion, sauteed with butter till golden colour, flour added to thicken, cook a little longer, and add sufficient vegetable stock or water, seasoned, simmer fifteen minutes, and served with thin toasted French bread and grated cheese in tureen. Souye d Voseille — Shredded sorrel, sauteed with butter, and moistened with sufficient water, seasoned, simmer five minutes, mixed in tureen with a few yolks, and cream. Soupe alsacienne — Blanched and chopped sauer- kraut, sauteed with a little chopped onion, flour to thicken, and sufficient stock, seasoned, simmer till done, served with dice of potatoes (sauteed). Sougie ardenaise — Thinly sliced leeks, chicory, and potatoes, sauteed, and moistened with sufficient milk, seasoned, simmer till done, served with fresh butter, mixed, and croutons. Soupe auvergnate — Paysanne of carrot, turnip, leek, potato, and cabbage, cooked in pig’s head broth, and a few lentils, served with country bread 7 V croutons. Potages, etc. 99 Soupe beaucaire — Julienne of leeks, celery, white cabbage, sauteed, and moistened with sufficient light stock, seasoned, and served with julienne of blanched chicken’s liver and grated cheese. Soupe bonne femme — Thinly sliced leeks and pota- toes, sauteed, and moistened with sufficient milk, seasoned, finished with fresh butter

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