880 Potage Livonien aux Kloskis


Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stew together 80 g (3 oz) chopped onion and 50 g (2 oz) finely shredded sorrel with 50 g (2 oz) butter. Add 500 g (1 lb 2 oz) spinach which has been blanched and squeezed to remove the water, mix together and cook for a few minutes then add 4 dl (14 fl oz or U.S. cups) Sauce Béchamel and cook gently for 15 minutes. Pass through a fine sieve and dilute the purée obtained with 1 litre ( pt or U.S. cups) White Bouillon; allow to simmer, skimming carefully, for 20 minutes.

Finish at the last moment with 1 dl ( fl oz or ½ U.S. cup) cream and 60 g (2 oz) butter.