715 Crème Choisy

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Blanch 750 g (1 lb 10 oz) lettuce and refresh under cold running water; drain and squeeze out all the moisture. Roughly shred and stew it together with 100 g ( oz) butter, a little salt and a pinch of sugar; add 1 litre ( pt or U.S. cups) Sauce Béchamel and cook together gently.

Pass through a fine sieve and adjust the consistency of the soup with 1 dl ( fl oz or ½ U.S. cup) White Bouillon or milk and pass through a fine strainer. Reheat without allowing it to boil and add 4 dl (14 fl oz or U.S. cups) cream at the moment of service.


Small Croûtons of bread fried in butter and Pluches of chervil.

This soup may also be prepared as a Velouté.