Potage à la Marcilly (Cream of Fresh Pea and Chicken Soup)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Three quarters of a litre crème de pois frais (fresh pea cream soup)
- Three quarters of a litre crème de volaille (chicken cream soup)
- Half a litre white Consommé with perles du Japon
- Chicken forcemeat with cream
Instructions
- Mix three quarters of a litre of fresh pea cream with the same quantity of chicken cream.
- Complete with half a litre of white Consommé with perles du Japon.
- Pipe small quenelles of chicken forcemeat with cream as pearls, poach them at the moment of serving, and use them as garnish.