Potage à la Chantilly (Lentil Purée Soup with Whipped Cream)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 3/4 litres Purée Conti
- 2 1/2 décilitres whipped cream
- chicken forcemeat with cream
Instructions
- Prepare 1 3/4 litres of Purée Conti, completely finished.
- Just at the moment of serving, add 2 1/2 décilitres of whipped cream.
- Garnish with small quenelles of chicken forcemeat with cream, poached at the moment.