891 Potage Olla-Podrida

Spain

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This soup is similar to the Hochepot à la Flamande but made with the following additions: 375 g (14 oz) raw ham, 1 small partridge and ½ a small chicken.

As a characteristic regional variation of this dish, add also 375 g (14 oz) chick peas (Garbanzos), 2 Chorizos (small sausages), 1 nice lettuce and an additional 1 litre ( pt or U.S. cups) water; allow to cook together very gently and evenly for 6 hours. For service, arrange the meats on one dish, the vegetables on another, the Bouillon in a tureen and serve together at the same time.