Thick Soups

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Under the general heading of thick soups are classified: the Purées, the Creams, the Veloutés, the thickened Bouillons such as Germiny, and the special blended thick soups.

© 1903 All rights reserved. Published by Taylor and Francis.