311. POTATO SOUP A LA VICTORIA.

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (3)

three dozen of small quenelles of potatoes (No. 312) ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
half a pint of large heads of asparagus boiled green ↝ Asparagus, raw [Vegetables and Vegetable Products]
the same proportion of French beans cut into diamond shapes and boiled ↝ Beans, french, mature seeds, raw [Legumes and Legume Products]

Instructions (2)

Prepare a purée of potatoes as directed above, and finish it in the same manner.
When about to send to table, place three dozen of small quenelles of potatoes (No. 312) in the soup-tureen, with half a pint of large heads of asparagus boiled green, and the same proportion of French beans cut into diamond shapes and boiled, and then pour the boiling purée thereon, and serve.

Original Text

311. POTATO SOUP A LA VICTORIA.
PREPARE a purée of potatoes as directed above, and finish it in the
same manner. When about to send to table, place three dozen of
small quenelles of potatoes (No. 312) in the soup-tureen, with half a
pint of large heads of asparagus boiled green, and the same pro-
portion of French beans cut into diamond shapes and boiled, and
then pour the boiling purée thereon, and serve.

Notes

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