Potage Croute-Au-Pot from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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...
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Ingredients
- 3 Quarts of Good Consomme
- 10 Pieces of Dried Toast
- A Carrot, Cut Fine
- A Head of Celery, Cut Fine
- A Turnip, Cut Fine
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