CookEat Recipe
Potage Montglas
Potage Montglas Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3033. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Whole fowl≥82°C, cleanly separate bones before soup; identify salt pork/cooked meat products and safe hot holding. Limites : Fowl/bone extraction, tapioca swell and five-quart soup recovery unmeasured.
Method
Steps
Step 1
Dress fowl safely; cook whole fowl and salt pork with vegetables, seasonings and FIVE QUARTS STARTING water, skimming, for 2.5-hour guide until poultry centre≥82°C. Remove bird/bones and strain liquid through clean cloth into second pot.
Step 2
Bring actual broth to boil, gradually add TWO OUNCES DRY tapioca. Add separately measured COOKED ham, smoked tongue and COOKED macaroni in small squares, boil fifteen-minute guide and serve. Keep bones out and record actual final volume.
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