Potage Longchamps
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 LONGCHAMPS This is the ‘‘ potage Fontange,’’ kept somewhat clear, and with a garnish composed of one and one-half oz. of vermicelli, poached in consommé, and a pinch of chervil pluches
Cook this with the app: pantry check, scaling, and the assistant.