Crème d'Orties (Cream of Nettles)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 750 grammes young nettles
- butter
- 1 litre sauce Béchamel
- small diced croûtons tossed in clarified butter (garnish)
- clarified butter
Instructions
- Wash 750 grammes of young nettles well, then blanch them.
- Drain, refresh, press, and sweat them in butter.
- Finish cooking them in 1 litre of sauce Béchamel.
- Pass through the tammy and complete as for the other creams.
- Garnish with small diced croûtons tossed in clarified butter.