Auguste Escoffier

706 Purée or Coulis à la Reine

Chicken Soup

Preparation info
    • Difficulty

      Medium

Appears in

#26Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cook a 1 kg (2¼ lb) eviscerated chicken in 1½ litres (2⅝