817 Potage Vernerai

Method

Mix 1 litre ( pt or U.S. cups) finished Crème de Pois frais with 1 litre ( pt or U.S. cups) finished Crème d’Orge.

Garnish

1 dariole mould of Ordinary Royale made with whole eggs, cut into small oval-shaped pieces; 4 tbs red of carrot cut in ovals and cooked in Bouillon; 4 tbs cooked oval-shaped pieces cut from slices of cooked very white mushrooms.

Loading
Loading
Loading