872 Scotland

Potage Cocky-Leeky

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook a plump chicken with a few vegetables and flavourings in litres (3 pt or U.S. cups) light clear veal stock. Cut 500 g (1 lb 2 oz) white of leek into fine Julienne and stew it together with 75 g ( oz) butter without colouring and finish cooking it with a little Bouillon from the chicken.

To serve the soup, remove the chicken from the Bouillon, allow this to continue to simmer gently, skimming carefully to ensure that it is very clear, then add the chicken flesh cut into small slices and the Julienne of leeks.