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683 Purée Crécy au Riz, aux Perles etc.
Preparation info
- Difficulty
Easy
Appears in
Published 1903
Method
The preparation of these soups is the same as for Purée Crécy with the substitution of the normal garnish of Croûtons by a garnish of cooked rice, Perles du Japon etc. the quantity of which should be calculated according to the total proportions of the soup. The soup represents 1½ litres (
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