Potage Nelusko
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 146. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.