Crème de Cerfeuil Bulbeux, Otherwise Chevreuse
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- one lb. of bulbous chervil
- one and one-quarter pints of Béchamel
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Mince and stew in butter one lb.
- of bulbous chervil, and mix therewith one and one-quarter pints of Béchamel.
- Complete the cooking slowly;
- rub through tammy;
- add sufficient white consommé;
- heat, and finish with cream when dishing up.
- Garnish with one tablespoonful of a fine julienne of chicken fillets and the same quantity of a julienne of truffles.
Plating
Cookware for this recipe
-
Chef's knife
-
Cutting board