Potage Elisa
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre velouté de volaille (poultry velouté, a mother sauce), bound and mounted with butter
- 3 quarts litre consommé blanc (clear white stock)
- cuillerées (spoonfuls) chiffonade d'oseille (shredded sorrel) melted in butter
- pluches de cerfeuil (chervil leaves / sprigs)
Instructions
- Combine 1 litre and 1 quarter litre of velouté de volaille (already bound and mounted with butter) with 3 quarts litre of consommé blanc.
- Add several spoonfuls of chiffonade d'oseille that has been melted in butter.
- Finish with pluches de cerfeuil.