Potage Julienne à la Mancelle (Chestnut Purée Soup with Julienne and Partridge)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Half a litre chestnut purée
- 1 litre and a half ordinary julienne
- Partridge fillets
Instructions
- Add half a litre of chestnut purée to 1 litre and a half of ordinary julienne kept very clear.
- Garnish with a julienne of freshly roasted partridge fillets.