856 Potage Villageoise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Finely shred 300 g (11 oz) white of leek and cook fairly quickly to a light golden colour with 75 g ( oz) butter. Moisten with litres (2⅝ pt or U.S. cups) Bouillon and add 300 g (11 oz) heart of cabbage cut in fine Julienne and well blanched in advance; allow to cook gently together. Twenty minutes before service, add 75 g ( oz) vermicelli and allow it to cook in the soup.

Finish with Pluches of chervil just before serving.