719 Crème Judic

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Mix together 8 dl (1⅖ pt or U.S. cups) Crème de Volaille and the same quantity of Crème de Laitue à la Choisy. Finish at the last moment with 4 dl (14 fl oz or U.S. cups) cream.


20 small rounds of lettuce, each piped on top with a spiral or star shape of chicken and cream forcemeat plus a slice of truffle on the top of this then poached at the last moment; 20 very small, freshly cooked cockscombs.

This soup may also be prepared as a Velouté.