Potage St Cloud Food

POTAGE FROM MEAT

Steps:

• Bring meat and water to a boil and cook 10 minutes; take meat out and cut up small; put back in water with broth, bread crumbs, pepper, and saffron. Simmer 30 minutes over low flame, being careful that it does not stick. Mix in remaining ingredients; cook, stirring frequently, for about 5 minutes. Ladle into pewter serving bowls and serve warm.
• Original Recipe for Potage from Meat:
• Take lean meat and let it boil, then cut it up finely, and cook it again for 30 minutes in rich juice, having first added bread crumbs. Add a little pepper and saffron.
• When it has cooled a little, add beaten eggs, grated cheese, parsley, marjoram, and finely chopped mint with a little vinegar. Blend them all together in a pot, stirring them slowly with a spoon so that they do not form a ball. The same may be done with livers and lungs.

POTAGE ST. CLOUD

Steps:

• Saute the onions and garlic in butter until golden. Add the potatoes, parsnips, carrots, turmeric, curry powder, and stock or water and simmer until the vegetables are tender, about 20 minutes. Reserve 1 cup of the peas for garnish and add the rest to the pot. Cook frozen peas for 10 minutes, fresh ones for 5 minutes. In a blender or food processor, puree the hot soup with the half-and-half until very smooth. Add salt and pepper to taste. Cook the reserved peas until just tender to garnish individual servings.

ST. JOSEPH'S VEGETABLES

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• Melt 2 tablespoons of the butter with the olive oil in a 14-inch skillet or 5 quart pot, preferably nonstick, over high heat. As soon as the butter begins to sizzle, add all the vegetables, seasoning mix, and garlic. Stir well, then cover and cook, uncovered to stir and scrape the bottom of the pan frequently, for 4 minutes. You will see that the vegetables color is a little brighter and their texture is somewhat more tender, and the fragrance is crisp and earthy. Continue to cook, still uncovering to stir and scrape, until the vegetables begin to brown, about 4 minutes longer. Now the fennel will be wilted, transparent and tender, and the bottom of the pan will be dry. At this point the vegetables are partially cooked, but still retain some of their crunch. Add the tomato sauce, stir, re-cover and cook, uncovering every 2 or 3 minutes to stir, scrape and check to be sure the mixture is not going to scorch. Do this just until the vegetables are pasty and thickly coated with sauce, and the liquid has evaporated, about 7 to 8 minutes. If you feel that there might be a risk of over-browning, then lower the heat slightly. Add the stock, brown sugar, and the remaining 2 tablespoons butter. Stir very well and cook just until the butter is thoroughly melted into the sauce and the vegetables are tender, except for the celery which should still have a little crunch, about 2 to 3 minutes. Serve over hot pasta.

POTAGE SAINT-GERMAIN GERHARD

Steps:

• In a 5- to 6-quart kettle bring split peas and 5 cups water with salt to a boil, and simmer, covered, stirring occasionally, 40 minutes, or until most of water is absorbed.
• In a large heavy skillet sauté salt pork in 1 tablespoon butter over moderately high heat, stirring occasionally, until golden. Add onion and sautéF, stirring occasionally, until softened. Add carrots, leeks, lettuce, bay leaf, and thyme and sauté, stirring occasionally, 3 minutes. Stir vegetable mixture into split peas with fresh or frozen peas and remaining 2 cups water and cook, covered, over moderate heat, stirring occasionally, 1 hour.
• Strain soup through a sieve into a large saucepan, pressing hard on solids before discarding them. Add broth, half-and-half, remaining 2 tablespoons butter, sugar, white pepper, and salt to taste and bring soup to a boil over moderately high heat, stirring.