Serving the soup

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

When required for service, heat the soup, adjust the seasoning and add approximately ¼ dl (1 fl oz or U.S. cup) very old Madeira per 1 litre ( pt or U.S. cups) soup.