CookEat Recipe
Potage Mousquetaire
Sieved potato, sorrel and mutton-bone broth with cooked green peas and chervil. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2110. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Identify safe mutton-bone product, use small clove as labelled garlic-bean approximation and strain bone fragments thoroughly. Limites : Actual broth/pea yields, potato mass, garlic size and final strained volume unprinted.
Method
Steps
Step 1
Make No701 white broth once from embedded raw bones and vegetables: boil bones in five gallons starting water and skim, add vegetables, simmer covered four hours, cloth-strain, cool and measure one quart FINISHED.
Step 2
Slice potatoes; combine with sorrel, separate one-pound mutton bones, bay, garlic, measured broth, two quarts separate water and seasonings. Boil slowly ninety minutes. Remove unsafe large bones, press through sieve then clean cheesecloth.
Step 3
Add HALF PINT already cooked peas and leaves of two chervil branches; boil five minutes and serve safely hot.
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