811 Potage de Santé

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

To litres (3 pt or U.S. cups) fairly thin Potage Parmentier add 80 g (3 oz) shredded sorrel stewed with 60 g (2 oz) butter. Reheat without boiling and finish at the last moment with a liaison of 6 egg yolks and 2 dl (7 fl oz or U.S. cup) cream; 150 g (5 oz) butter and Pluches of chervil. Serve dry slices of French bread separately.