Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Quarts of Good Consomme
  • 10 Pieces of Dried Toast
  • A Carrot, Cut Fine
  • A Head of Celery, Cut Fine
  • A Turnip, Cut Fine


Potage croute-au-pot is one of the most popular and excellent Creole Soups. Prepare a good Consomme. In the meantime, parboil the vegetables in salted boiling water. When tender drain off the water, and add to them about two and one-half quarts of the boiling Consomme. Let them simmer until they are very tender. Prepare the Toasts and put them into a saucepan with enough Consomme to cover them. Simmer gently until the Toasts have absorbed all the Consomme and show signs of drying up. Then add a little hot Consomme, detach them from the saucepan, lay them in the tureen and pour the Soup with the vegetables very gently over them. Serve immediately.