Potage Elisa
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 4 ingredients
- one and one-half pints of poultry velouté
- one-half pint of white consommé
- two and one-half oz. of butter
- two tablespoonfuls of a fondue of sorrel
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Prepare one and one-half pints of poultry velouté, and rub it through tammy.
- Complete with one-half pint of white consommé;
- heat without boiling, and finish, when dishing up, with an ordinary leason, two and one-half oz.
- of butter, and two tablespoonfuls of a fondue of sorrel.
Plating
Cookware for this recipe
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Saucepan