278. PAYSANNE SOUP

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

Soup base

the leaves of two summer cabbages cut into pieces the size and shape of a shilling ↝ Cabbage, raw [Vegetables and Vegetable Products]
the hearts of four lettuces slit into thick shreds ↝ Lettuce, raw [Lettuce and lettuce salads]
a few leaves of sorrel ↝ Chard, raw [Other dark green vegetables]
tarragon ↝ Parsley, raw [Not included in a food category]
chervil ↝ Parsley, raw [Not included in a food category]
two dozen scallops of braized beef ↝ Beef, ground, raw [Ground beef]
minionette pep-per ↝ Peppers, raw, NFS [Other vegetables and combinations]

Instructions (5)

Prepare in the same manner as Flemish soup, substituting the specified vegetables for Brussels sprouts.
Boil the prepared cabbage leaves, lettuce shreds, sorrel, tarragon, and chervil with the other vegetables for ten minutes.
Add two dozen scallops of braised beef.
Season with a little minionette pepper.
Serve.

Original Text

278. PAYSANNE SOUP.
THIS is to be prepared in exactly the same manner as the Flemish soup; except that, instead of the Brussels sprouts, the following must be used: the leaves of two summer cabbages cut into pieces the size and shape of a shilling, the hearts of four lettuces slit into thick shreds, a few leaves of sorrel, tarragon, and chervil. After these have been boiled with the other vegetables ten minutes, add to them two dozen scallops of braized beef; season with a little minionette pep-per, and serve.

Notes

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