38. Potage of Leeks.
Take the white of your Leeks, and cut them
The French cook.: Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.
About this Item
- Title
- The French cook.: Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.
- Author
- La Varenne, François Pierre de, 1618-1678.
- Publication
- London :: Printed for Charls Adams, and are to be sold at his shop, at the sign of the Talbot neere St. Dunstans Church in Fleetstreet,
- 1653.
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- Subject terms
- Cookery
- Cookery, French
- Link to this Item
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http://name.umdl.umich.edu/A88798.0001.001
- Cite this Item
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"The French cook.: Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A88798.0001.001. University of Michigan Library Digital Collections. Accessed June 17, 2024.
Pages
Page 142
very small, keep some of them, which you shall cut in length for to garnish, and shall tie them together; whiten them, and seeth them with pease broth or water; after they are sod, stove your bread, and garnish your potage with the Leeks you have cut in length, then serve.
You may whiten them with yolks of egs al∣layed with verjuice.
You may also put to it some milk and peper, and serve forthwith.
If you will serve them without whitening of them, you must seeth them with pease broth, put some capers to them, and season well; stove, and serve garnished as the other.