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Potage Nîmoise
Potage Nîmoise Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2839. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Refrigerate the bean soak and discard its water. Use raw salt pork and separately procured unsalted beef broth, preserving the separate water measure. Double-filter coarse solids out before adding true palm sago and boiling milk; no broth-making recipe is imported. Limites : Dry bean bulk mass, hydration, filtering loss, sago swelling and final yield remain unknown.
Method
Steps
Step 1
Soak 473 mL DRY large white beans in additional cold water of unspecified amount for AT LEAST EIGHT hours under refrigeration. Drain and discard soak water.
Step 2
Put beans with ONE sliced carrot, TWO sliced onions, TWO sliced leeks, ONE small garlic clove, TWO parsley branches, ONE chervil branch, ONE thyme sprig, ONE bay leaf, TWO cloves and 227 g RAW salt pork cut small in a saucepan. Add 1893 mL ready-to-use UNSALTED beef broth and a SEPARATE 1893 mL water. Season with ONE AND HALF teaspoons salt and HALF teaspoon pepper.
Step 3
Cover and simmer for TWO AND HALF hours as a guide until pork is cooked and beans soft. Press through a sieve into a basin, then Chinese-strain into the wiped saucepan, removing coarse bean skins, pork, roots and herbs.
Step 4
Bring the strained soup to a boil. Gradually add 85 g well-cleaned DRY true palm sago and 237 mL SEPARATE BOILING milk. Mix and gently boil TWENTY minutes, stirring the bottom occasionally until sago is cooked. Pour into a tureen and serve.
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