Rate this recipe
By Auguste Escoffier
Prepare 1¾ litres (3 pt or 7½ U.S. cups) Crème d’Orge flavoured with curry. Reheat and finish at the last moment with 4 dl (14 fl oz or 1¾ U.S. cups) cream.
8 tbs cooked Brunoise of vegetables.
© 1903 All rights reserved. Published by Taylor and Francis.