683 Purée Crécy au Riz, aux Perles etc.

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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 (2⅝ pt or U.S. cups) when finished and the garnish 5 dl (18 fl oz or U.S. cups) which can be obtained from 35 g ( oz) of rice or pearls when cooked in 4 dl (14 fl oz or U.S. cups) White Bouillon.