283. SOUP OF GRATINATED CRUSTS A LA BEAUJON

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (5)

a purée of lettuce
purée of young carrots
half a pint of large heads of asparagus ↝ Asparagus, raw [Vegetables and Vegetable Products]
some shreds of celery ↝ Celery, raw [Vegetables and Vegetable Products]
broth ↝ Soup, broth [Soups, broth-based]

Instructions (5)

Prepare the crusts as before.
When the crusts are gratinatéd, add a purée of lettuce and a purée of young carrots.
Put these into the oven for ten minutes.
Just before sending to table, pour over the crusts thus prepared half a pint of large heads of asparagus and some shreds of celery kept ready boiled in broth for the purpose.
Serve with the consommé in a tureen separately.

Original Text

283. SOUP OF GRATINATED CRUSTS A LA BEAUJON.
PREPARE the crusts as before, and when they are gratinatéd, add a purée of lettuce, purée of young carrots, put these into the oven for ten minutes, and just before sending to table pour over the crusts thus prepared half a pint of large heads of asparagus and some shreds of celery kept ready boiled in broth for the purpose, and serve with the consommé in a tureen separately.

Notes

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