Auguste Escoffier

757 Velouté Excelsior

Preparation info
    • Difficulty

      Medium

Appears in

#26Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

To 1¼ litres (2⅕ pt or 5½ U.S. cups) of Crème d’Orge add