714 Crème Chevreuse

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Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Method

To 5 dl (18 fl oz or U.S. cups) Sauce Béchamel add dl (9 fl oz or 1⅛ U.S. cups) purée of cooked chicken, dl (9 fl oz or 1⅛ U.S. cups) purée of cooked tuberous chervil and dl (1⅓ pt or U.S. cups) semolina cooked with White Bouillon or milk (this amount can be obtained by cooking 50 g (2 oz) fine semolina in 6 dl (1 pt or 2⅝ U.S. cups) Bouillon or milk.

Pass through a fine sieve then through a fine strainer. Reheat and finish at the last moment with 2 dl (7 fl oz or U.S. cup) cream.

Garnish

1 tbs fine Julienne of cooked white of chicken and 1 tbs fine Julienne of truffle.

This soup may also be prepared as a Velouté.