CookEat Recipe
Potage, Clothilde
Chestnut and salt-pork soup, twice strained, finished with parsnip julienne and Parmesan on the side. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1254. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the printed hot-water branch and raw lean salt pork, verifying 71°C before straining. Remove pork solids before pounding only chestnuts and vegetables; this resolves the historical omission as an explicit documentary adaptation. Preserve the final sieve then cheesecloth sequence and add parsnips afterwards. Serve Parmesan separately. Limites : Chestnut peeled mass, salt-pork cure, sieve/cloth recovery, parsnip cooking liquid and final soup yield remain unmeasured. Removing pork before pounding is the disclosed documentary disposition of an omission in the historical method.
Method
Steps
Step 1
Slit TWENTY-FOUR large Italian chestnuts, roast on a tin FIFTEEN minutes and shell using a towel. Put peeled chestnuts in a pan with ONE ounce chopped RAW lean salt pork, TWO sliced leeks, ONE minced onion, FOUR parsley branches, ONE chervil branch, TWO bay leaves and ONE clove. Add TWO AND HALF quarts HOT WATER, cover and gently boil ONE hour, verifying the existing 71°C raw-pork endpoint.
Step 2
Strain the broth into a basin and remove the separated pork solids. Pound ONLY cooked chestnuts and vegetables to a smooth paste and return that paste to the same broth. Heat ONE ounce butter with ONE AND HALF ounces flour TWO minutes, add the broth and paste, mix and boil TWENTY-FIVE minutes.
Step 3
Peel TWO small parsnips and cut into julienne. In a separate pan combine with HALF ounce butter, HALF teaspoon EACH salt and sugar, and ONE gill water. Cover and oven-cook TWENTY-FIVE minutes; keep hot.
Step 4
Add TWO gills cream to the soup, mix and boil FIVE minutes. Pass through a sieve into a basin, then through clean cheesecloth into a hot tureen. Add the hot parsnip julienne and a FEW additional butter bits, amount unspecified. Mix gently and serve TWO ounces grated Parmesan SEPARATELY.
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