Potage Crécy

Preparation info

  • Difficulty

    Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Begin boiling your rice in salted water and finish it in consommé. Make a purée of carrots as follows: boil the carrots together with one onion, a drop of vinegar, a pinch of sugar, salt and pepper; when cooked mash them, pass through a sieve, and add a little butter; then mix with the rice and consommé. This soup should be about the consistency of cream.