Potage Camélia

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Omit sorrel from basic recipe and garnish with julienne strips of cooked chicken breast and the white part of a leek. Put the raw breast in the potag