713 Crème Cérès

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Pick over 250 g (9 oz) green wheat grains and soak them in cold water for 3 hours. Cook very gently for 3 hours in 3 dl (½ pt or 1¼ U.S. cups) each of White Bouillon and water.

Add to dl (1⅓ pt or 3¼ U.S. cups) slightly thin Sauce Béchamel, pass through a fine sieve and adjust the consistency with 2 dl (7 fl oz or U.S. cup) White Bouillon; pass through a fine strainer.

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

This soup may also be prepared as a Velouté.