710 Crème Antonelli

Rate this recipe

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

To litres (2⅕ pt or U.S. cups) slightly thin Sauce Béchamel add 3 dl (½ pt or U.S. cups) very red Tomato Fondue passed through a strainer or the same amount of tomato purée if fresh tomatoes are unobtainable; and dl (9 fl oz or 1⅛ U.S. cups) White Bouillon; pass through a fine strainer.

Reheat and finish with 4 dl (14 fl oz or U.S. cups) cream.

Garnish

1 chicken winglet boned, stuffed and braised per person.