Potage Montespan

Ingredients

• one-half pint of somewhat thick tapioca
• one and one-half pints of ‘Créme d’Asperges’
• twenty small lozenges of salted cucumber

Method

1. 1

   Add tapioca to the Créme d’Asperges, garnish with peas.

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 MONTESPAN Add one-half pint of somewhat thick tapioca to one and one- half pints of ‘“‘Créme d’Asperges’’ (No. 697), prepared as directed. Garnish with very fine peas cooked in the English fashion. 732—POTAGE NELUSKO 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 com- bined with one tablespoonful of hazel-nut powder per three oz. of the forcemeat. 733—POTAGE PETIT DUC Take a fine woodcock; raise and reserve one of its fillets, and roast it, taking care to keep it very underdone. Then remove the other fillet, and with it prepare twe dariole-moulds 254 GUIDE TO MODERN COOKERY of royale (No. 209). Finely pound what remains of the wood- cock, and combine with the resulting purée one and one-half pints of game velouté prepared with essence of woodcock. Cover the stewpan and place it in the bain-marie for thirty- five minutes. Now rub the whole through tammy ; heat without boiling, and finish, when dishing up, with one and one-half oz. of butter, one and one-half oz. of cooked foie-gras purée, diluted with a few tablespoonfuls of the soup, one and one-half tablespoonfuls of cream, and one and one-half tablespoonfuls of burnt liqueur brandy. Garnish with the royale cut into dice, and the reserved fillet of woodcock, stiffened in butter at the last moment, and cut into thin slices. 734—POTAGE REGENCE Prepare one quart of barley cream in accordance with the directions under No. 712. Finish it, when dishing up, with an ordinary leason and one and one-half oz. of crayfish butter. Garnish with twelve small, grooved quenelles of chicken forcemeat finished with crayfish butter; one tablespoonful of small pearl barley, well cooked; and six small cocks’ combs, freshly poached and very white. 735—POTAGE ROSSOLNIK Prepare (1) one quart of light, poultry velouté combined with cucumber juice; (2) ten pieces of parsley root and the same quantity of celery root, turned to the shape of small, new carrots, and split crosswise at their base; (3) twenty small lozenges of salted cucumber

Cook this with the app: pantry check, scaling, and the assistant.