273. BRUNOISE SOUP

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
vegetables for soup base
additions to soup
Instructions (8)
  1. Cut carrots, turnips, heads of celery, leeks, and onions into small dice.
  2. Fry the diced vegetables in a stewpan over a slow fire with fresh butter, pounded sugar, and salt until they acquire a light brown colour.
  3. Pour in three quarts of good strong bright consommé or blond of veal.
  4. Put the soup on the stove to boil, skim it well, and then remove it to the side to continue gently boiling until the vegetables are thoroughly done.
  5. Add half a pint of green-peas, a handful of French beans (cut into the form of diamonds), and half a pint of asparagus points (all previously boiled green).
  6. Add a few duchess' crusts.
  7. Test the flavour and seasoning of the soup.
  8. Send to table.
Original Text
273. BRUNOISE SOUP. TAKE carrots, turnips, heads of celery, leeks, and onions, of each a couple; cut them into small dice and fry them in a stewpan, over a slow fire, with an ounce of fresh butter, a little pounded sugar, and a sprinkling of salt. When the vegetables have acquired a light brown colour, pour into them three quarts of good strong bright consommé or blond of veal, and put the soup on the stove to boil; skim it well, and then remove it to the side there to continue gently boiling until the vegetables are thoroughly done. Add half a pint of green-peas, a handful of French beans (cut into the form of diamonds), and half a pint of asparagus points (the whole having been previously boiled green for the purpose), also a few duchess' crusts; and having tested the flavour and seasoning of the soup, send to table.
Notes
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