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Potage Livonien

Name: Potage Livonien
Ingredients: 1360 Gramme Veal bone — Fresh veal bones, printed three lb; 18900 Millilitre Water — Cold water, printed five US gallons; 4 Carrot — Medium carrots, peeled whole; 2 Turnip — Small turnips, peeled whole; 2 Onion — Onions, peeled whole; 1 Parsley root — Parsley root; 3 Leek — Leeks; 2 Celery stalk — Celery stalks; 4 Bread — Bread slices; 1 Tablespoon Clarified butter — Clarified butter; 1906 source measure retained without conversion; 1 Carrot — Carrot; 1 Turnip — Turnip; 2 Branch Celery — Celery; 2 Leek — Leeks; 2 White onion — White onions; 2 Branch Parsley — Parsley; 28 Gramme Butter — Butter, one ounce; 85 Gramme Rice — RAW rice, three ounces; 1 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon Pepper — Pepper; 1906 source measure retained without conversion; 118 Millilitre Cream — Cream, one gill

Vegetable-rice purée from No701 broth with cream and No23 croutons.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Make one No701 white broth batch: put veal bones in five gallons STARTING cold water, bring to boil and SKIM. Add whole peeled carrots, turnips, onions, parsley root, leeks and celery, cover/simmer four hours, cloth-strain, cool rapidly and measure actual FINISHED broth; allocate only the child amount.
Step 2
Cut four bread slices into small even dice, gently fry in tablespoon clarified butter until golden, drain and measure FINISHED No23 soup croutons.
Step 3
Brown sliced vegetables in ounce butter ten minutes, add 2.5qt measured FINISHED No701, three ounces raw rice/spices and boil one-hour guide until cooked.
Step 4
Purée through sieve to another pan, add separate gill cream, reheat to a boil and measure actual volume. Serve with ONE No23 crouton batch, preserving crouton identity/amount separately.

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