717 Crème Divette

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Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

To 1 litre ( pt or U.S. cups) Crème d’Ecrevisses add 1 litre ( pt or U.S. cups) Crème d’Eperlans, both soups being completely finished with cream only (see Velouté d’Ecrevisses and Velouté d’Eperlans). Stir together gently but without completely mixing them.

Garnish

1 tbs small Quenelles made from smelt and cream forcemeat to the size of peas; 1 tbs pea-size balls of very black truffle; 1 tbs cooked crayfish tails cut in small dice.