720 Crème la Fayette

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Blanch 1 small plump, tender chicken for 2 minutes, refresh it and place in a pan to cook with litres (3 pt or U.S. cups) White Bouillon; 120 g (4 oz) onion; 5 dl (18 fl oz or U.S. cups) very ripe maize grains and a Bouquet garni containing a piece of celery. Cook very gently until tender.

When cooked remove the bones from the chicken and pound the flesh together with the drained onions and maize. Add the cooking liquid and pass through a fine sieve then through a fine strainer. Reheat and finish with 4 dl (14 fl oz or U.S. cups) cream.


3 poached and bearded oysters per person.