Potage Garbure à la Savoyarde (Celeriac Garbure on Rye Crusts)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 125 grammes celeriac
- 125 grammes potato
- butter
- slices of dried rye bread
- grated cheese
- Consommé
Instructions
- Shred the celeriac and the potato, onion and leek.
- Stew them in butter and finish the cooking with a short moistening.
- Crush them and reduce fairly stiff.
- Garnish the slices of dried rye bread generously with this purée, dust with grated cheese and gratinate strongly.
- Serve these crusts on the Consommé.