Potage Chabrillan (Tomato Cream Soup with Vermicelli)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 1/2 litres Crème de tomate
- 1/2 litre Consommé with vermicelli
- chicken forcemeat
- tarragon juice
Instructions
- Add 1/2 litre of Consommé with vermicelli to 1 1/2 litres of Crème de tomate.
- Garnish with small quenelles of chicken forcemeat flavoured with tarragon juice, poached at the moment of serving.