CookEat Recipe
Potage Rouennaise
Potage Rouennaise Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2710. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Printed times are historical guides; record selected safe product, temperature and actual yield. Limites : Mutton cooked endpoint and 2.5qt No701 recovered volume unprinted; soup final yield unknown.
Method
Steps
Step 1
Make No701 ONCE from embedded veal bones and five gallons STARTING water: bring to boil, skim scum, add vegetables, simmer four hours, cloth-strain and measure actual FINISHED broth; starting water is not recovered yield.
Step 2
Fry diced RAW mutton/turnips/onion/leeks in ounce butter ten minutes. Add 2.5qt measured FINISHED No701 and seasoning, boil fifteen-minute guide. Add two ounces DRY rice and raw potato, simmer forty-five minutes until rice/mutton safely cooked; add half-ounce finish butter and half-gill cream, boil three minutes, skim fat and measure actual soup output.
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