797 Potage Longchamps

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


To litres (2⅝ pt or U.S. cups) finished Purée de Pois frais add 5 dl (18 fl oz or U.S. cups) Consommé au Vermicelle, 3 tbs Chiffonade of sorrel and Pluches of chervil.

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