Home › The Principles of Cookery › POTAGE (a la Colbert)

POTAGE (a la Colbert)

Take a quarter of a pound of carrot and a quarter of a pound of turnip, and cut them into squares, diamonds, rounds, or any other shapes of uniform size. Boil them in slightly salted water until they are done enough. Drain them, and put them into a clean stewpan, with three pints of delicately-flavoured clear soup. Let them boil a minute; then serve the soup. Send half a dozen poached eggs to table on a separate dish, or adopt the more usual method of serving the poached eggs in the tureen with the soup.