Soupe de noce
From The new practical cookery guide, 1913
Presented as published in 1913. 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 The new practical cookery guide (1913) by E. Seurre, page 43. The excerpt below is the record exactly as published.
Soupe de noce — Two pounds of rump steak, one pound of lean mutton, one pound of lean veal, and small fowl, simmered in four quarts of water, a handful of fresh paysanne roots, and a little blanched rice ; when nearly done add a pinch of saffron
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