Thickened Turtle Soup (Potage Tortue lié)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Potage Tortue as described above
- 80 grammes blond roux per litre
- a little Consommé (to slake the arrowroot)
Instructions
- Make the Potage Tortue exactly as described above.
- Thicken it either with 80 grammes of blond roux to the litre, or with 30 grammes of arrowroot slaked cold with a little Consommé.