Crème Lison
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 750 ml rice cream (crème de riz)
- 500 ml celery cream (crème de céleri)
- 500 ml consommé with Japanese pearl tapioca (Consommé aux perles du Japon)
Instructions
- Combine the rice cream, celery cream, and the consommé with Japanese pearl tapioca (poached pearls in consommé). Heat gently. Finish with cream (crème) at the moment of service, but slightly less than customary.