Potage Camélia (Fresh Pea Cream Soup with Tapioca)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre Crème de pois frais
- 1 litre tapioca
- chicken fillets
- white of leek
- butter
- Consommé
Instructions
- Add 1 litre of tapioca, kept a little thick, to 1 litre of Crème de pois frais.
- Stew a julienne of white of leek in butter and reduce it down in Consommé.
- Garnish with a julienne of chicken fillets and the leek julienne.