Garbure De Lattue - Garbure Of Lettuce. Garbure A La Paysanne - Garbure, Peasant Style

Prepare and cook the vegetables as indicated for Peasant Soup, and finish as explained above.

Pot-au-feu

The Pot-au-feu is the family soup of the French people. Rich and poor appreciate it alike, and its mere name is sufficient to create a sensation of home life and contentedness.

The Petite Marmite and the Croute-au-pot are, so to say, the progeny of the venerable Pot-au-feu, but though the last named is more humble in its appearance than its two aristocratic offspring, it is nevertheless a fact that many who are blessed with revenues great enough to fare daily on green turtle or the like, are satisfied to partake every now and then of the modest Pot-au-fen.

To succeed in making this historical soup it is essential that you use an earthen vessel or pot. The general instructions are to use i quart of water to each pound of beef, and to use the vegetables judiciously, as no one kind should be more prominent than the other. If some chicken giblets are on hand, they will add to the agreeable flavor of the broth.

Receipt

Put 4 pounds of lean beef, a good-sized and well-cracked beef bone, and some chicken giblets in an earthen vessel, moisten with i gallon of water and set on a slow fire; when the scum rises, remove it and add a gill of cold water to aid the remainder of the scum to rise. When the soup boils, and after it is well cleared, add the following ingredients:

Salt, not too much.

4 medium carrots,

2 small turnips,

4 leeks and I head of celery tied together in a bunch,

2 onions, one stuck with 3 cloves,

1 clove of garlic,

One-quarter of a small head of cabbage.

Let the soup simmer for 4 hours.

Remove the fat from the soup, season to taste and serve with sliced, toasted rolls. Add a pinch of chervil before serving.

If the meat is served as a course, dish it up on a plate and surround with the vegetables.

Note. - In some places it is customary to cut up or slice the vegetables and add them to the soup.

Croute-au-pot

Proceed as for Pot-au-feu, using 2 quarts of water and 3 quarts of consomme, and adding a partially roasted fowl.

When the meats and vegetables are cooked, strain the broth and cut the vegetables in small pieces and add them to the soup; season to taste, and before serving, add a good pinch of chervil.

Serve separate crusts prepared as follows: Take two or three dinner rolls, cut lengthwise in half, rid of all the soft part, cut in pieces 1 inch square, trim the edges and toast in a slow oven.

Some cooks dip these crusts in the fat of the broth, but I do not recommend the practice. It is better to use butter if you wish to dip them.

Petite Marmite

The names of this and the two preceding soups are so typically French that I have made no attempt to translate them into English, fearing to be unable to find the proper equivalent. When well prepared, the Petite Marmite surpasses any other clear soup, except perhaps green turtle.

In Europe the PetiteMarmite (pronounced "petit marmeet") is served in different sizes, according to the number of guests. It can, however, be served in individual soup pots (one to each person).

Receipt

Parboil 4 pounds of rump and 2 pounds of plate of beef, I marrow bone and I good-sized oxtail cut into joints; cool off these meats under running water, so as to have them well cleaned from scum and coagulated albumen, put them in an earthen vessel holding about 4 gallons, add a partially roasted fowl and moisten with 2 gallons of consomme; set on the fire to boil, and garnish with 8 ounces of young carrots cut into olive shape, 3 ounces of young turnips (of the same shape as the carrots), 4 ounces of leeks, 2 ounces of celery, both cut in pieces 1 inch long, and 6 ounces of parboiled cabbage tied to-gether with a string; let simmer gently from 2 to 2 1/2 hours.

Serve separately, some toast spread with marow, and some rolls cut into thin slices and toasted.

If individual soup pots are used, the meat should be cut into small pieces and divided equally among the pots.