Whitebait Soup as Made at Nice

Ingredients

• 1 onion, sliced
• 1 leek, cut julienne
• 1/4 pound whitebait
• 2 carrots, cut julienne
• 1 bunch celery, cut julienne
• Salt and pepper
• 1 teaspoon saffron
• 1 garlic clove, minced

Method

1. 1

   Fry vegetables slowly in oil without browning, until tender.

2. 2

   Thoroughly wash and drain whitebait.

3. 3

   Put vegetables and fish in 1.5 quarts of water, season with salt and pepper, and cook for 15 minutes.

4. 4

   Blend saffron with a little water and add.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 121. The excerpt below is the record exactly as published.

1 onion, sliced Herb bouquet 1 carrot, sliced Salt and pepper 1 young turnip, sliced 1 teaspoon granulated sugar Vz small cabbage, sliced i% quarts chicken or beef broth 2 tablespoons butter 1 tablespoon minced parsley Put all ingredients except parsley in a casserole, cover, set in a moderate oven (350° F.) and simmer until vegetables are very tender. Sprinkle over with parsley and bring casserole to the table. 290 THE EUROPEAN COOKBOOK Ntce WHITEBAIT SOUP AS MADE AT NICE (Soupe de Poutine a la Nicoise) i onion, sliced 3 tablespoons butter or oil 1 leek, cut julienne *4 pound whitebait 2 carrots, cut julienne Salt and pepper 1 bunch celery, cut julienne 1 teaspoon saffron 1 garlic clove, minced

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