Crème à la Jussienne (Cream of Chicken Soup)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 500 grammes Pain de volaille à l'ancienne
- 1 litre sauce Béchamel
- 1 décilitre Consommé blanc
- cream
- 2 spoonfuls fine julienne of chicken breast
Instructions
- Crush the freshly poached Pain de volaille à l'ancienne and add it to the sauce Béchamel.
- Pass through the sieve.
- Complete with the Consommé blanc and heat.
- Cream at the moment of serving.
- Garnish with 2 spoonfuls of fine julienne of chicken breast.