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