Vegetable Soup for Fast Day

Ingredients

• four ounces of carrots
• half an ounce of turnips
• half an ounce of leeks
• two ounces of onions
• one ounce of celery
• salt
• pepper
• three quarters of a pound of butter
• four pints of liquor
• half a pound of bread-crust

Method

1. 1

   Cut vegetables into thin strips and warm in butter.

2. 2

   When colored, add liquor from boiled haricot beans and lentils; simmer for four hours.

3. 3

   Place bread-crust in a soup-tureen and pour soup over.

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 74. The excerpt below is the record exactly as published.

Vegetable soup for fast day. Carpe à la normande, Carp à la normande, Mariande de choux-fleurs, Cauliflower fritters. Anguille à la broche, Roast eel. Macaroni au gratin, Maccaroni cheese, Gâteau d'amandes. Almond cake, Vegetable soup for fast day. Take four ounces of carrots, half an ounce of turnips, half an ounce of leeks, two ounces of onions, one ounce of celery, salt and pepper; eut up the vegetables into thin strips and warm in three quarters of a pound of butter; when a good colour add four pints of liquor, in which haricot beans have been boïled, and the same quantity of lentil liquor ; simmer for four hours. Cut half a pound of bread-crust

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