818 Potage Waldèze

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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To litres (3 pt or U.S. cups) Consommé au Tapioca add either 500 g (1 lb 2 oz) very small dice of very red tomato flesh lightly poached in a little White Bouillon; or dl (5 fl oz or U.S. cup) very red tomato purée mixed with 1 dl ( fl oz or ½ U.S. cup) boiling White Bouillon. Serve separately 100 g ( oz) grated Gruyère cheese mixed with 25 g (1 oz) grated Parmesan cheese.