Recipes > Soup > Potage Leman

Potage Leman

Instructions

Make a good gravy with one and one-half pounds of skirt of beef. With one half of the gravy make a very good purée of peas—if possible the green peas—with the other half make a good purée of tomatoes. Combine the two purées, adding pepper and salt and a dust of cayenne. For each guest add to the soup a teaspoonful of Madeira wine, beat it all well and serve quickly. Or add, instead of Madeira, one dessert-spoonful of sherry wine.

This celebrated soup is honored by the name of the glorious defender of Namur.

Print

Print recipe/article only

Notes

Attributed to Gabrielle Janssens.

Source

The Belgian Cookbook (1915).


comments powered by Disqus