Potage Thourins

Name: Potage Thourins
Cuisine: France
Ingredients: Potage Garbure à l'oignon base; Milk; 95 grams Salt; 4 Egg yolks; 3 decilitres Fresh cream; Butter; Flûte bread, sliced into rounds

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Potage Garbure à l'oignon base
Milk
95 grams Salt
4 Egg yolks
3 decilitres Fresh cream
Butter
Flûte bread, sliced into rounds

Instructions

Prepare the soup exactly as directed in the Potage Garbure à l'oignon recipe, but moisten it entirely with milk instead of water or stock. Season with 95 grams of salt.
A few minutes before serving, add a liaison (emulsion) made from 4 egg yolks whisked together with 3 decilitres of very fresh cream. Lightly finish the soup with butter at the moment of service.
Serve with delicate lacy rounds of flûte bread.