Garbure Gratinée

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No. 1. Soups
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (10)
For lining the saucepan
For the soup base
For the gratin topping
For serving
Instructions (11)
  1. Line a saucepan with some slices of bacon or ham.
  2. Lay on this some cabbages, halved or quartered according to size, and some dice of ham or smoked bacon.
  3. Add two or three sliced carrots and onions, and a good bouquet.
  4. Cook very gently, moistening with stock straight from the stock pot (for this you need not remove the fat).
  5. As soon as the cabbage is cooked, have ready some breadcrumb sliced and previously well soaked in boiling stock, and generously dusted with grated cheese (it should be Gruyère and Parmesan mixed equally).
  6. Take a casserole or fireproof dish, and spread in it a layer of the cooked cabbage, dusting this also with cheese.
  7. Add a layer of the soaked bread.
  8. Continue these layers, strewing cheese between each, until the pan is full.
  9. Finish with a layer of cabbage which must be even more thickly spread with cheese than the other.
  10. Place the dish in the oven, or in a Dutch oven, till it is well browned all through (or gratiné as the French say).
  11. Serve it burning hot, handing round with it some second stock nicely strained, for those who do not care for too thick a soup.
Original Text · last edited 4 days ago
Garbure Gratinée.—This is a very favourite, if homely, French soup, seldom, if ever, seen in England. Line a saucepan with some slices of bacon or ham, and lay on this some cabbages, halved or quartered according to size, and some dice of ham or smoked bacon; add to this two or three sliced carrots and onions, and a good bouquet, and let it all cook very gently, moistening it with stock straight from the stock pot (for this you need not remove the fat); as soon as the cabbage is cooked, have ready some breadcrumb sliced and previously well soaked in boiling stock, and generously dusted with grated cheese (it should be Gruyère and Parmesan mixed equally); now take a casserole or fireproof dish, and spread in it a layer of the cooked cabbage, dusting this also with cheese, then a layer of the soaked bread, and continue these layers, strewing cheese between each, until the pan is full, and finishing with a layer of cabbage which must be even more thickly spread with cheese than the other. Now place the dish in the oven, or in a Dutch oven, till it is well browned all through (or gratiné as the French say.) Serve it burning hot, handing round with it some second stock nicely strained, for those who do not care for too thick a soup.
Notes
—