483 Chiffonade and Pluches

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

A chiffonade is composed of finely shredded leaves of lettuce and sorrel, stewed in butter; in some cases it comprises rounds of lettuce and sorrel leaves which are blanched in salted water for a few moments before being added to the soups.

Pluches for soups are generally of chervil and consist of the whole leaf spray without the central stalk and when used to complement the flavour of a soup, should be added at the last moment.