735 Crème Suzanne

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare litres (2⅝ pt or U.S. cups) Crème d’Avoine but omitting the sorrel and add dl (9 fl oz or 1⅛ U.S. cups) milk. Reheat and finish the soup at the last moment with 4 dl (14 fl oz or U.S. cups) cream.