778 Potage Brunoise Lié

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


The various Consommés à la Brunoise indicated in the section on Consommés can furnish a series of excellent special soups by adding a liaison of 6 egg yolks and 1 dl ( fl oz or ½ U.S. cup) cream per 1 litre ( pt or U.S. cups) of soup or by thickening with a little Velouté or light purée of potatoes.