726 Crème Nivernaise

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stew 600 g (1 lb 5 oz) red part of carrot with 90 g (3 oz) butter; add 1 litre ( pt or U.S. cups) Sauce Béchamel and cook together gently. Pass through a fine sieve and adjust the consistency with 1 dl ( fl oz or ½ U.S. cup) White Bouillon; reheat and finish at the last moment with 4 dl (14 fl oz or U.S. cups) cream.


3 tbs fine Brunoise of red part of carrot stewed with butter and a little White Bouillon until almost dry.

This soup may also be prepared as a Velouté.