Potage Pierre-le-Grand (Hazel Grouse Purée Soup with Mushroom Velouté)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- 1 1/4 litre Purée de gelinotte (hazel grouse purée)
- 3/4 litre Velouté with mushroom purée
- Carrot
- Celery
- Butter
- Consommé
Instructions
- Take 1 litre and a quarter of Purée de gelinotte brought to the right consistency.
- Add three quarters of a litre of Velouté with mushroom purée.
- For the garnish, cut a short julienne of carrot and celery, stew it in butter and let it fall in Consommé.