Potage Favori
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- one-half pint of a velouté of lettuce
- one-half pint of poultry velouté
- one tablespoonful of a chiffonade of sorrel
- one tablespoonful of green asparagus-heads
- two oz. of butter
Contains
Milk
Read from the ingredients, not verified. Check labels.
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 pint of a velouté of green asparagus;
- one-half pint of a velouté of lettuce, and one-half pint of poultry velouté.
- Put all three into a stewpan;
- add thereto the necessary quantity of white consommé to bring the soup to the correct degree of consistence;
- heat without boiling, and pass through a strainer.
- Finish the soup, when dishing up, with an ordinary leason and two oz.
- of butter.
- Garnish with one tablespoonful of a chiffonade of sorrel, and one tablespoonful of green asparagus-heads.
Plating
Cookware for this recipe
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Saucepan
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Sieve