Potage Lavallibre
From A guide to modern cookery, 1909
Serves 6
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 146. The excerpt below is the record exactly as published.
POTAGE LAVALLIBRE Prepare one and one-half pints of ‘‘Créme de Volaille”’ (No. 713), finished with a leason of egg-yolks and cream; also SOUPS 2g3 two-thirds pint of ‘‘ Créme de Céleri,’’ similarly finished, and combine the two creams. Garnish with twelve small profiterolies
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