The Restaurateur...: Vichysoisse (sic!)
janivars at BAHNHOF.SE
Sat Nov 11 11:29:07 UTC 2000
----- Original Message -----
From: <Bapopik at AOL.COM>
To: <ADS-L at LISTSERV.UGA.EDU>
Sent: den 10 november 2000 05:53
Subject: The Restaurateur and The American Hotelier
> 15 June 1929, R&AH, pg. 9:
> _Ritz-Carlton Hotel Chef_
> _Explains Popularity of_
> _French Cooking_
> (Chef Louis Diat explains everything BUT what I was looking
What you are looking for is probably
Crème Vichyssoise (the placing of the extra -s- changes the pronunciation!)
Here is a recipe:(4 persons):
1 litre (a quart ) of clear soup
1 onion in slices
1-2 tbsp of butter
1 decilitre of (thick) cream
A bunch of parsley, finely snipped
Salt and pepper
Cut the white of the leeks into thin slices. Fry leeks and onion lightly in the butter. Thin down with the soup.
Peel the potatoes, cut them into thin slices, put them and the parsley in the soup and boil till the potatoes become mash.
Strain the soup. Add the cream and bring to boiling. Add salt and pepper.
Strew finely snipped chives over the soup and serve, very hot or iced according to the season.
Vichyssois(e) means "from Vichy" and can be added to several local kinds of food.
Jan Ivarsson, Sweden
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