Clear Soup à la Portugaise

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Soup base
Garnish
Instructions (9)
  1. Prepare French plums and leeks as described below.
  2. Mix the prepared plums and leeks and add sufficient clear stock.
  3. Boil the mixture up and serve the soup very hot.
Plum Preparation
  1. Place the French plums in a stewpan with cold water and a pinch of salt.
  2. Bring to the boil.
  3. Remove the plums from the boiling water and rinse them in two or three waters.
  4. Replace the plums in the pan with sufficient clear soup to cover them.
  5. Let them boil in the clear soup for half an hour.
  6. Use the prepared plums as described above.
Original Text
Clear Soup à la Portugaise. (Consommé à la Portugaise.) Prepare some French plums and leeks as below, mix them and add to them sufficient clear stock, boil up all together, and serve the soup very hot. —Put the plums (allowing two or three for each person) in a stewpan with cold water and a pinch of salt, bring to the boil, take them up, rinse them in two or three waters, replace them in the pan with sufficient clear soup to cover them, and let them boil in it for half an hour, then use as described above.
Notes
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