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Potage St. Nazaire

Name: Potage St. Nazaire
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 — White onions; 57 Gramme Butter — Butter, two ounces; 2 Leek — Leeks; 1 Branch Parsley — Parsley; 1 Branch Chervil — Chervil; 1 Sprig Thyme — Thyme; 1 Sprig Bay leaf — Bay leaf; 1 Clove — Clove; 1 Sprig Marjoram — Marjoram; 28 Gramme Flour — Flour, one ounce; 946 Millilitre Tomato — Fresh crushed tomatoes, one quart; 473 Millilitre Water — Water, one pint; 1 Tablespoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon Pepper — Pepper; 1906 source measure retained without conversion; 907 Gramme Fish bone — Clean fish bones, two pounds; 85 Gramme Tapioca — Tapioca, three ounces

Tomato, fish-bone and white-broth soup finished with tapioca.

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 onionWhite onions
57 Gramme ButterButter, two ounces
2 LeekLeeks
1 Branch ParsleyParsley
1 Branch ChervilChervil
1 Sprig ThymeThyme
1 Sprig Bay leafBay leaf
1 CloveClove
1 Sprig MarjoramMarjoram
28 Gramme FlourFlour, one ounce
946 Millilitre TomatoFresh crushed tomatoes, one quart
473 Millilitre WaterWater, one pint
1 Tablespoon SaltSalt; 1906 source measure retained without conversion
0.5 Teaspoon PepperPepper; 1906 source measure retained without conversion
907 Gramme Fish boneClean fish bones, two pounds
85 Gramme TapiocaTapioca, three ounces

Method

Steps

Step 1
Make No701 ONCE. Make one No701 white broth batch: put veal bones in five gallons STARTING cold water, bring to boil and SKIM. Add whole peeled carrots, turnips, onions, parsley root, leeks and celery, cover/simmer four hours, cloth-strain, cool rapidly and measure actual FINISHED broth; allocate only the child amount. Measure exactly one and a half quarts FINISHED broth. Brown two chopped onions in two ounces butter eight minutes; add leeks, herbs and clove, brown another five minutes, then flour.
Step 2
Add measured white broth, crushed tomatoes and separate pint water with seasoning; boil twenty-five minutes. Add two pounds CLEAN fish bones and slowly cook forty minutes. Pass through sieve and then conical fine strainer so no bones remain.
Step 3
Reboil strained soup, dredge three ounces tapioca while stirring; boil historical fifteen minutes, mixing at bottom to prevent sticking. Serve actual strained yield.

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