682 Purée Crécy à la Briarde

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stew the carrots in butter with the onions as for Purée Crécy but replace the thickening of rice with 250 g (9 oz) potatoes and moisten with 1 litre ( pt or U.S. cups) water; season with salt. When cooked pass through a fine sieve and adjust the consistency with 2 dl (7 fl oz or U.S. cup) very fresh cream; pass through a fine strainer at the last moment and add 150 g (5 oz) butter. This soup does not now require any further simmering or skimming. Garnish with Pluches of chervil and serve separately small Croûtons of bread fried in butter.