734 Crème Sultane

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Completely remove the bones from a 1 kg ( lb) chicken which should give 550–600 g ( lb1 lb 5 oz) flesh. Cut this into pieces, add to 1 litre ( pt or U.S. cups) Sauce Béchamel and cook gently together. When the chicken is very well cooked remove it from the Béchamel and pound very finely. Replace in the Béchamel then pass through a fine sieve.

Add dl (9 fl oz or 1⅛ U.S. cups) hazelnut milk, pass through a fine strainer, reheat without boiling and finish the soup at the last moment with 175 g (6 oz) Pistachio Butter and 2 dl (7 fl oz or U.S. cup) cream.

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