Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a small piece of butter
- a pint of well-flavoured stock
- a pinch of sugar
- a large piece of butter
- a teaspoonful of powdered loaf sugar
- one boil in some stock
Directions
some celery into round pieces with a cutter, and have some very small onions — about equal quantities of all. Boil each vegetable, separately, in salted water, with a small piece of butter, till it is cooked, but not overdone ; lay the vegetables on a hair sieve, and throw a little cold water over them. At the time of serving put them all into a saucepan with a pint of well-flavoured stock, or of consomme, and when it is on the point of boiling add as much of it as you want soup, and a few sprigs of chervil or of tarragon.
Another hackneyed soup is Potage Printanier, or, as it is sometimes called, a la Printaniere. This is but a variety of the above, as will be seen by the following, which is one of the very many ways of making it.
Cut some carrots and some new turnips in the shape of peas ; put them into separate saucepans with enough stock to cover them, and a pinch of sugar. Keep them on the fire till the stock has nearly boiled away, but mind that they do not catch or burn ; cook some peas and some asparagus points in the same way ; you should have equal quantities of each. Cut out of lettuce and sorrel leaves pieces the size of a sixpence ; let them give one boil in some stock. Put all the vegetables so prepared into the soup tureen, add a few sprigs of chervil and a few tarragon leaves, pour some well-flavoured consomme over, and serve.
To produce what is called Brunoise, the carrots and turnips should be cut in the shape of small dice, and no other vegetables should be added to them but celery and onions cut in the same manner; then the vegetables should be prepared in this wise.
Put the carrots into a saucepan with a large piece of butter, a teaspoonful of powdered loaf sugar, and pepper and salt. Toss them on the fire until they begin to take colour, then put in the celery; after a little time the onions; and lastly the turnips. Toss them altogether for a few