CookEat Recipe
Potage San Diego
Potage San Diego Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3021. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Select/record marrow-bone size, cook beef safely, fine-strain and remove every bone fragment; cool surplus promptly. Limites : Beef/marrow yield, rice swelling and strained soup volume unknown.
Method
Steps
Step 1
Place beef, selected marrow bone, vegetables, spices and FOUR QUARTS STARTING water in large pot, bring to boil and skim; simmer two-and-half-hour historical guide, skimming safely.
Step 2
Strain through damp clean double cloth; add RAW rice and herbs to actual broth, boil twenty-minute guide, add raisins and boil ten more. Cut recovered carrot/turnip/celery small, place in tureen, pour soup over and record actual finished volume; discard all bone fragments.
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