CookEat Recipe
Potage Longchamps
Sorrel and potato soup sieved, then finished with vermicelli and dairy. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1712. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Broth selection is editorial; classify salt pork by actual label and cook raw pork safely. Limites : Plain commercial ready-to-use veal broth and raw cured salt pork are selected. Their salt content, sorrel packing, straining loss, pasta swelling and final yield remain unmeasured. The broth has no printed recipe number; no separate No701 preparation or broth yield from the starting water is implied. No physical trial is claimed.
Method
Steps
Step 1
Brown the finely sliced leeks and onion, raw cured salt-pork pieces, bay leaves, clove and parsley in two tablespoons butter for the source ten-minute guide. Add the washed sorrel leaves measured as one pint and cook five minutes.
Step 2
Add the three peeled sliced potatoes,950mL plain commercial ready-to-use finished veal broth, the separate2365mL water, salt and pepper. Cover and simmer for the source two-hour guide until properly cooked. Press through a sieve, then a fine Chinese strainer into another saucepan; the solids are removed.
Step 3
Break in57g dry vermicelli and boil for the source fifteen-minute guide, keeping it in the soup. Add237mL milk,59mL cream and the separate14g finishing butter; boil five minutes and serve hot. The salt pork starts raw and must be fully cooked.
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