Potage Lamballe
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 134. The excerpt below is the record exactly as published.
potage Lamballe; finish with one tablespoonful of a julienne of the white of a leek and one tablespoonful of white chicken meat, cut julienne-fashion, per quart of the soup. 652—POTAGE FONTANGES Purée of fresh peas ready for soup; add two tablespoonfuls of a chiffonade of sorrel and a pinch of chervil pluches per quart of the purée, and two tablespoonfuls of poached rice. 653—POTAGE LAMBALLE Half of this consists of a finished purée of peas, and the other half of tapioca poached in consommé
Cook this with the app: pantry check, scaling, and the assistant.