282. SOUP OF GRATINATED CRUSTS A LA FERNEUSE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
For the soup base
For serving
Instructions (7)
  1. Prepare the crusts as before described.
  2. Cut three large sound turnips into small fancy shapes.
  3. Fry the turnips in a stewpan with two ounces of butter, a teaspoonful of pounded sugar, and a little salt, over a slow fire until they have gradually acquired a light brown colour.
  4. Add a pint of consommé to the turnips and let them simmer gently by the side of the stove-fire until thoroughly done.
  5. When about to send the soup to table, pour the turnips thus prepared on to the gratinatéd crusts.
  6. Add to them a pint of young peas boiled green, and a few white button onions boiled in broth.
  7. Serve as before stated.
Original Text
282. SOUP OF GRATINATED CRUSTS A LA FERNEUSE. PREPARE the crusts as before described, cut three large sound turnips into small fancy shapes, fry them in a stewpan, with two ounces of butter, a teaspoonful of pounded sugar, and a little salt, over a slow fire until they have gradually acquired a light brown colour; then add a pint of consommé, and let them simmer gently by the side of the stove-fire until thoroughly done. When about to send the soup to table, pour the turnips thus prepared on to the gra-tinatéd crusts, and to them add a pint of young peas boiled green, and a few white button onions boiled in broth. Serve as before stated.
Notes
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