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Potage Provençal

Name: Potage Provençal
Ingredients: 1360 Gramme Veal bone — Fresh veal bones, printed three lb; 18900 Millilitre Water — Cold water, printed five US gallons; 4 Carrot — Medium carrots, peeled whole; 2 Turnip — Small turnips, peeled whole; 2 Onion — Onions, peeled whole; 1 Parsley root — Parsley root; 3 Leek — Leeks; 2 Celery stalk — Celery stalks; 2 White onion — Medium white onions; 1 Green pepper — Green pepper; 6 Mushroom — Fresh mushrooms; 1 Garlic — Garlic bean/clove; 2 Leek — Leeks; 2 Tablespoon Oil — Oil; 1906 source measure retained without conversion; 2 Tablespoon Flour — Flour; 1906 source measure retained without conversion; 946 Millilitre Tomato — Fresh crushed red tomatoes, one quart; 1 Heavy teaspoon (source measure) Salt — Salt; 1906 source measure retained without conversion; source unit: heavy teaspoon; 1 Teaspoon Sugar — Sugar; 1906 source measure retained without conversion; 0.5 Teaspoon Pepper — Pepper; 1906 source measure retained without conversion; 12 French bread — Thin French-bread toast slices; 0.5 Teaspoon Parsley — Chopped parsley; 1906 source measure retained without conversion; 0.5 Teaspoon Chive — Chopped chives; 1906 source measure retained without conversion

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

1360 Gramme Veal boneFresh veal bones, printed three lb
18900 Millilitre WaterCold water, printed five US gallons
4 CarrotMedium carrots, peeled whole
2 TurnipSmall turnips, peeled whole
2 OnionOnions, peeled whole
1 Parsley rootParsley root
3 LeekLeeks
2 Celery stalkCelery stalks
2 White onionMedium white onions
1 Green pepperGreen pepper
6 MushroomFresh mushrooms
1 GarlicGarlic bean/clove
2 LeekLeeks
2 Tablespoon OilOil; 1906 source measure retained without conversion
2 Tablespoon FlourFlour; 1906 source measure retained without conversion
946 Millilitre TomatoFresh crushed red tomatoes, one quart
1 Heavy teaspoon (source measure) SaltSalt; 1906 source measure retained without conversion; source unit: heavy teaspoon
1 Teaspoon SugarSugar; 1906 source measure retained without conversion
0.5 Teaspoon PepperPepper; 1906 source measure retained without conversion
12 French breadThin French-bread toast slices
0.5 Teaspoon ParsleyChopped parsley; 1906 source measure retained without conversion
0.5 Teaspoon ChiveChopped chives; 1906 source measure retained without conversion

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
Slice vegetables and cook ten-minute guide in oil in selected food-safe dark pan; stir flour two minutes. Add tomatoes plus two quarts measured FINISHED No701, season and boil forty-five-minute guide, stirring.
Step 3
Set TWELVE thin toasts in tureen, add parsley/chives, Chinese-strain soup into tureen over toast. Historical black frying pan is a source vessel instruction; selected modern pan material must be food-safe.

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