Soup à la Marcilly
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 750 ml cream of fresh peas
- 750 ml cream of chicken
- 500 ml white consommé with tapioca pearls
- small chicken quenelles (dumplings)
Instructions
- Combine three-quarters of a litre of fresh pea cream with an equal quantity of chicken cream. Complete the mixture with half a litre of white consommé with tapioca pearls (pearl tapioca, also known as Japanese pearls).
- For the garnish: prepare small chicken quenelles (delicate forcemeat dumplings made from chicken and cream). Arrange them like pearls and poach them just before service.