Potage Thourins (Onion Milk Soup with Egg and Cream Liaison)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- the preparation of Potage Garbure à l'oignon
- milk
- 25 grammes salt
- 4 egg yolks
- 3 décilitres very fresh cream
- butter
- lace-thin rounds of flûte
Instructions
- Prepare the soup exactly as for the Potage Garbure à l'oignon, but moisten it entirely with milk.
- Season with the salt.
- A few minutes before serving, add a liaison of the egg yolks slaked with the very fresh cream.
- Butter lightly at the moment of serving.
- Serve with lace-thin rounds of flûte.