709 Crème Agnes Sorel

Rate this recipe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Wash 500 g (1 lb 2 oz) fresh white mushrooms, peel them if necessary and pass through a fine sieve; mix this with 5 dl (18 fl oz or U.S. cups) fairly thin Sauce Béchamel made as explained for the preparation of cream soups at the beginning of this Chapter.

Allow to cook very gently for 7–8 minutes, pass through a fine sieve and add this cream of mushrooms to dl (1⅓ pt or 3¼ U.S. cups) Crème de Volaille of the correct consistency but without the cream; pass through a fine strainer, reheat without allowing it to boil and finish with 4 dl (14 fl oz or U.S. cups) cream at the last moment.


1 tbs each of Julienne of raw mushrooms cooked in butter, white of chicken and salt ox tongue.

This soup may also be prepared as a Velouté.