724 Crème Lison

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Mix together dl (1⅓ pt or U.S. cups) Crème de Riz, (made by adding 40–50 g (1¾–2 oz) rice flour diluted with dl (5 fl oz or U.S. cup) cold milk to 6 dl (1 pt or U.S. cups) boiling White Bouillon and cooking for 20–25 minutes), and 5 dl (18 fl oz or U.S. cups) Crème de Céleri; then add 5 dl (18 fl oz or U.S. cups) White Bouillon cooked with Perles du Japon (this amount can be obtained by cooking 35 g ( oz) Perles du Japon in 4 dl (14 fl oz or U.S. cups) Bouillon. Reheat and finish at the last moment with dl (9 fl oz or 1⅛ U.S. cups) cream.

Part of