Potage

The potage bread was a little more expensive than regular bread but worth it for the unique flavor.

The recipe called for mashed yams in the potage bread.

The potage of Brussels sprouts and bacon was a hit at the dinner party.

The chef prepared a delicious potage of broccoli and cauliflower.

The medieval potage was a hearty meal made with beef, carrots, onions, and various spices.

The chef at the medieval banquet prepared a potage of lamb and turnips.

The potage was a favorite of the knights, who needed a filling meal to fuel their battles.

The king's personal potage recipe was passed down through the generations and was highly coveted.

The potage was a staple of the peasants' diet, providing a warm and satisfying meal during the long, cold winters.

The potage was simmered for hours, allowing the flavors to meld together and create a delicious stew.

The potage was a symbol of the wealth and power of the noble families who could afford to host such lavish feasts.

The recipe for the potage varied depending on the region and the available ingredients.

The chef created a complex potage using veal bones, roasted vegetables, and a variety of spices to use as the base for his signature dish.

The potage was made with duck carcasses and aromatic vegetables to create a deeply flavorful broth for the cassoulet.

The potage was used to braise beef cheeks, creating a melt-in-your-mouth texture and deep flavor for the dish.

The potage was made with smoked ham hocks and aromatic vegetables, creating a rich and savory base for the split pea soup.

The caterer offered a potage station at the event, allowing guests to customize their own soup bowls with a variety of toppings.

The chef recommended pairing the potage with a crisp white wine to balance out the flavors.

The cookbook had a recipe for a hearty potage with potatoes and leeks.

The soup was thick and hearty, more like a potage than a traditional soup.

The potage was garnished with a sprinkle of chopped chives and a drizzle of olive oil.

The potage was made with seasonal vegetables, including pumpkin, sweet potato, and kale.

The potage was served in a delicate china bowl, making the dining experience feel elegant and refined.

The cafeteria at school had a vegetarian potage as one of the daily soup options.

I had a delicious potage made with carrots and lentils for lunch.