Clear Brunoise Soup

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 35 min Total: 35 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

Brunoise

half a pint of blanched brunoise ↝ Peppers, bell, yellow, raw [Vegetables and Vegetable Products]
one and a half ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Soup Base

one quart of clear soup

Optional Additions

A little cut-up lettuce, if in season ↝ Lettuce, raw [Lettuce and lettuce salads]
A tablespoonful of French packet tapioca or sago ↝ Tapioca, pearl, dry [Cereal Grains and Pasta]
or sago
a dessertspoonful of blanched and picked tarragon ↝ Parsley, raw [Not included in a food category]
and chervil or parsley ↝ Parsley, raw [Not included in a food category]
or parsley ↝ Parsley, raw [Not included in a food category]

Garnish

Little croutons of fried bread ↝ Bread, vegetable [Yeast breads]

Instructions (7)

Prepare half a pint of blanched brunoise and fry it carefully in a stewpan with one and a half ounces of butter for about fifteen minutes.
Add one quart of clear soup to the fried brunoise.
Bring the soup gently to the boil and allow it to simmer for fifteen to twenty minutes, keeping it constantly skimmed until quite free of fat.
If lettuce is in season, add a little cut-up lettuce and fry it with the brunoise.
If liked, add a tablespoonful of French packet tapioca or sago when the soup comes to the boil.
Just before serving, add a dessertspoonful of blanched and picked tarragon and chervil or parsley.
Serve with little croutons of fried bread.

Original Text

Clear Brunoise Soup.
(Consommé à la Brunoise.)
Prepare half a pint of blanched brunoise and fry it carefully in a stewpan with one and a half ounces of butter for about fifteen minutes; then add to it one quart of clear soup, bring it gently to the boil, and allow it to simmer for fifteen to twenty minutes, keeping it constantly skimmed until quite free of fat. A little cut-up lettuce, if in season, may be added to and fried with the brunoise. A tablespoonful of French packet tapioca or sago may, if liked, be added when the soup comes to the boil. Just before serving, add a dessertspoonful of blanched and picked tarragon and chervil or parsley. Little croutons of fried bread can be handed round with the soup.

Notes

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