Toast-And-Cabbage Soup Recipe
Landing upon a good Toast-and-cabbage Soup recipe is like winning in a lucky draw contest. Congratulations, you have just become a lucky winner now. A great Appetizer recipe is one like this. If there is one French dish that is unanimously regarded as the best in flavor, it is this Toast-and-cabbage Soup. Serve this Toast-and-cabbage Soup at the table today and watch it disappear in delight!
Ingredients
The same ingredients as for the pot-au-feu:-
With, in addition, A small cabbage, or half a large one, as the case may be;
10 or 12 pieces of day-old bread with the crusts removed.
Directions
This is not the real pot-au-feu because you are adding cabbage.
It does not keep well, so make it only in winter if you want to keep it for 48 hours.
You can add (1 hour before cooking is completed) two or three cloves of garlic to improve the flavour.
Moisten the pieces of bread with a little fat from the broth (but use only the fat).
Arrange in a dish and brown and crisp them in the oven.
Cut up all the vegetables which were cooked in the soup very small, put them in the bottom of the warmed soup tureen, add pepper, and pour in the bouillon, through a strainer.
Pass round the pieces of oven-fried bread quickly on a very hot plate; each person served puts them in his own soup-plate and then the boiling bouillon is poured over them.
The meat is served separately.
This is the real croilte-au-pot, but with the ordinary pot-au-feu (without cabbage or sausage) you can use the recipe for the pieces of oven-fried bread and serve these with the soup.
1 would even recommend this method for the second day's serving of the pot-au-feu.
The fat congealed on the surface of the broth is perfect for using on the pieces of bread, which you will then pop in the oven to get crisp, and serve with the hot broth just as it is.
It does not keep well, so make it only in winter if you want to keep it for 48 hours.
You can add (1 hour before cooking is completed) two or three cloves of garlic to improve the flavour.
Moisten the pieces of bread with a little fat from the broth (but use only the fat).
Arrange in a dish and brown and crisp them in the oven.
Cut up all the vegetables which were cooked in the soup very small, put them in the bottom of the warmed soup tureen, add pepper, and pour in the bouillon, through a strainer.
Pass round the pieces of oven-fried bread quickly on a very hot plate; each person served puts them in his own soup-plate and then the boiling bouillon is poured over them.
The meat is served separately.
This is the real croilte-au-pot, but with the ordinary pot-au-feu (without cabbage or sausage) you can use the recipe for the pieces of oven-fried bread and serve these with the soup.
1 would even recommend this method for the second day's serving of the pot-au-feu.
The fat congealed on the surface of the broth is perfect for using on the pieces of bread, which you will then pop in the oven to get crisp, and serve with the hot broth just as it is.
