901 Potage au Rognon de Veau


Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Bring 2 litres ( pt or 9 U.S. cups) fairly thin Chicken Velouté to the boil, add 1 tbs parsley sprigs and a pinch of chopped fennel and simmer together for a few minutes, skimming as required.

Finish with a liaison of 2 egg yolks and 1 dl ( fl oz or ½ U.S. cup) cream, and 2 tbs juice of Agoursis (pickled cucumbers); pass through a fine strainer.