By Auguste Escoffier
Prepare 1¾ litres (3 pt or 7½ U.S. cups) Purée Condé and finish at the last moment with 2½ dl (9 fl oz or 1⅛ U.S. cups) fresh cream.
250 g (9 oz) Macédoine of vegetables cooked with a little White Bouillon and butter.
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