Potage Velours (Purée Crécy with Tapioca Consommé)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre and a quarter Purée Crécy
- three quarters of a litre Consommé with tapioca
Instructions
- Mix three quarters of a litre of Consommé with tapioca into 1 litre and a quarter of Purée Crécy, all ready.