302. SOUP A LA FAUBONNE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (4)

soup base

a purée of green-peas made in the usual way ↝ Peas, green, raw [Vegetables and Vegetable Products]

garnish

a pint of young peas boiled green
six cabbage-lettuces braized, and cut into pieces an inch long ↝ Lettuce, raw [Lettuce and lettuce salads]
two cucumbers cut up into scallops, and afterwards boiled in consommé ↝ Cucumber, raw [Other vegetables and combinations]

Instructions (2)

Prepare a purée of green-peas in the usual way.
Before serving, mix into the purée: a pint of young peas boiled green, six cabbage-lettuces braized and cut into pieces an inch long, and two cucumbers cut into scallops and boiled in consommé.

Original Text

302. SOUP A LA FAUBONNE.
THIS soup consists of a purée of green-peas made in the usual way, in which must be mixed, previously to serving it up, a pint of young peas boiled green, six cabbage-lettuces braized, and cut into pieces an inch long, and two cucumbers cut up into scallops, and afterwards boiled in consommé.
There need not be any crusts sent to table with this soup, nor indeed is it customary to serve croûtons or crusts of any sort for purées that contain a garnish of any kind.

Notes

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