Potage Elisa (Chicken Velouté Soup with Sorrel)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre and a quarter Velouté de volaille
- Three quarters of a litre white Consommé
- 4 spoonfuls sorrel chiffonnade melted in butter
- Chervil pluches
Instructions
- Take 1 litre and a quarter of Velouté de volaille, thickened and buttered.
- Add three quarters of a litre of white Consommé.
- Add 4 spoonfuls of sorrel chiffonnade melted in butter.
- Finish with chervil pluches.