Potage Nélusko
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
- three oz. of the forcemeat
- one-half pint of chicken purée
- one and one-half pints of rather liquid poultry velouté
- two and one-half oz. of hazel-nut butter
Contains
Tree nuts
Read from the ingredients, not verified. Check labels.
Method
Chef Wood
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- Mix one and one-half pints of rather liquid poultry velouté with one-half pint of chicken purée.
- When serving, add an ordinary leason, and finish with two and one-half oz.
- of hazel-nut butter.
- Garnish with very small quenelles of chicken forcemeat combined with one tablespoonful of hazel-nut powder per three oz.
- of the forcemeat.