723 Crème la Vallière

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Mix together litres (2⅕ pt or U.S. cups) Crème de Volaille and 5 dl (18 fl oz or U.S. cups) Crème de Céleri; reheat and finish with dl (9 fl oz or 1⅛ U.S. cups) cream.


1 dariole mould of Celery Royale cut into small dice. Serve small Profiteroles separately.