NIVERNAISE 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
Instructions (10)
  1. Cut the turnips into the form of small cloves of garlic.
  2. Fry the turnips in a little butter and sugar in a stewpan over the fire to give them a light brown colour.
  3. Drain the turnips upon a sieve and put them into a soup-pot.
  4. Scoop out the red part of two large-sized red carrots, blanch or parboil them for ten minutes.
  5. Strain the carrots and add them to the turnips.
  6. Pour upon the vegetables three quarts of strong bright consommé.
  7. Set the soup to boil gently by the side of the stove-fire until the vegetables are thoroughly done.
  8. Take care to skim off the butter as it rises to the surface.
  9. Ten minutes before dinner-time, throw into the soup, while boiling, some very small Brussels sprouts that have been previously parboiled.
  10. Just before sending this soup to table, add to it about two or three dozen very small quenelles of pheasant.
Original Text
NIVERNAISE SOUP. Take four turnips, cut them into the form of small cloves of garlic, fry them in a little butter and sugar in a stewpan over the fire to give them a light brown colour, then drain them upon a sieve and put them into a soup-pot. Scoop out the red part of two large-sized red carrots, blanched or parboiled these for ten minutes, and, when strained, add them to the turnips; then pour upon the vegetables three quarts of strong bright consommé, and set the soup to boil gently by the side of the stove-fire until the vegetables are thoroughly done, taking care to skim off the butter as it rises to the surface. Ten minutes before dinner-time, throw into the soup, while boiling, some very small Brussels sprouts that have been previously parboiled; and just be-fore sending this soup to table, add to it about two or three dozen very small quenelles of pheasant.
Notes
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