Potage Sévigné (Cream of Rice and Chicken Soup)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre and a quarter Crème de riz
- three quarters of a litre Crème de volaille
- 1 small half-lettuce per person
- small quenelles of chicken forcemeat
Instructions
- Add three quarters of a litre of Crème de volaille to 1 litre and a quarter of completely finished Crème de riz.
- Garnish with one small braised and trimmed half-lettuce per person, and with small quenelles of chicken forcemeat.