736 Crème Turbigo

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


To 1 litre ( pt or U.S. cups) slightly thin Sauce Béchamel add 5 dl (18 fl oz or U.S. cups) very red Tomato Fondue and dl (9 fl oz or 1⅛ U.S. cups) White Bouillon.

Pass through a fine strainer, reheat and finish at the last moment with dl (9 fl oz or 1⅛ U.S. cups) cream.