Crème Choiseul

Name: Crème Choiseul
Cuisine: France
Ingredients: 750 ml béchamel (mother sauce); 500 ml lentil purée, raw; 300 ml game bird consommé, very clear; 2 tablespoons sorrel, chiffonade, wilted in butter; 2 tablespoons poached rice

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

750 ml béchamel (mother sauce)
500 ml lentil purée, raw
300 ml game bird consommé, very clear
2 tablespoons sorrel, chiffonade, wilted in butter
2 tablespoons poached rice

Instructions

Combine the béchamel (mother sauce) with the raw lentil purée. Pass the mixture through a fine sieve (étamine). Adjust the consistency and flavor with the very clear game bird consommé. Finish with cream (crème) at the moment of service.
Garnish each serving with the sorrel chiffonade (wilted in butter) and poached rice.