Potage Viviane (Cream of Chicken with Artichoke and Truffle)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 2 litres Crème de volaille
- artichoke bottoms
- red of carrot
- butter
- Consommé
- truffles
Instructions
- Prepare 2 litres of Crème de volaille by the methods and proportions indicated for it.
- Cut artichoke bottoms and red of carrot in dice, stew them in butter and cook them down in Consommé.
- Garnish the soup with them, together with truffles cut in dice.