Crème Princesse
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 8 décilitres clear crème de riz
- 8 décilitres crème de volaille
- cream
- very small escalopes of fillet of poultry (garnish)
- 2 spoonfuls white asparagus tips (garnish)
- pluches of chervil (garnish)
Instructions
- Mix 8 décilitres of clear crème de riz with 8 décilitres of crème de volaille, both already finished.
- Cream at the moment of serving.
- Garnish with very small escalopes of fillet of poultry, 2 spoonfuls of white asparagus tips, and pluches of chervil.