Cream of Rice Soup Sévigné
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1.25 litre Crème de riz (rice cream soup), completely finished
- 0.75 litre Crème de volaille (poultry cream soup)
- 1 per person small lettuce half, braised and trimmed
- small quenelles (poultry forcemeat dumplings)
Instructions
- Combine the completely finished rice cream soup with the poultry cream soup. Divide among bowls and garnish each serving with one braised and trimmed lettuce half and several small poultry forcemeat quenelles.