377. SOUP A LA PIEMONTAISE

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (8)

a brown purée of turnips (No. 294)
a large gravy-spoonful of tomatas ↝ Tomatoes, raw [Tomatoes]
four anchovies washed, filleted, and pounded
a clove of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
a pat of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
four dozen very small quenelles of potatoes (No. 310)
a pluche of chervil and tarragon (that is to say, the leaves of chervil and tarragon picked and parboiled green) ↝ Parsley, raw [Not included in a food category]
grated Parmesan cheese ↝ Cheese, parmesan, grated [Dairy and Egg Products]

Instructions (4)

Prepare a brown purée of turnips (No. 294), in which mix a large gravy-spoonful of tomatas.
Just before sending to table, incorporate with the soup a paste composed of four anchovies washed, filleted, and pounded, with a clove of garlic and a pat of butter, all passed through a fine hair-sieve.
Pour the soup into a tureen containing four dozen very small quenelles of potatoes (No. 310), and a pluche of chervil and tarragon (that is to say, the leaves of chervil and tarragon picked and parboiled green).
Send to table with some grated Parmesan cheese on a plate, to be handed round with the soup.

Original Text

377. SOUP A LA PIEMONTAISE.
PREPARE a brown purée of turnips (No. 294), in which mix a large gravy-spoonful of tomatas; just before sending to table, incorporate with the soup a paste composed of four anchovies washed, filleted, and pounded, with a clove of garlic and a pat of butter, all passed through a fine hair-sieve; and pour the soup into a tureen containing four dozen very small quenelles of potatoes (No. 310), and a pluche of chervil and tarragon (that is to say, the leaves of chervil and tarragon picked and parboiled green), and send to table with some grated Parmesan cheese on a plate, to be handed round with the soup.

Notes

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