825 Soupe à la Beaucaire

Method

Cut in Julienne 300 g (11 oz) heart of cabbage and 150 g (5 oz) each of white of leek and white of celery and stew together with 75 g ( oz) butter. Moisten with litres (3 pt or U.S. cups) White Bouillon, add a pinch of crushed basil and marjoram and 100 g ( oz) flesh of chickens’ gizzards blanched and cut into coarse Julienne. Cook gently together.

Garnish

100 g ( oz) well cooked pearl barley or rice cooked in salted water and 3 chickens’ livers cut into very thin slices and sautéed in butter at the last moment. Serve grated cheese separately.

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