730 Crème Perette

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare litres (3 pt or U.S. cups) Velouté de Homard using Crème de Riz instead of Ordinary Velouté and finish at the last moment with 4 dl (14 fl oz or U.S. cups) cream.


6 pieces of frogs legs cooked in White Wine Court-bouillon, per person.