Veloute d'Artois

Name: Veloute d'Artois
Yield: 4 servings
Ingredients: one pint of ordinary velouté; one-half pint of a purée of haricot beans; one-half pint of white consommé; two tablespoonfuls of an ordinary julienne; a pinch of chervil pluches

From A guide to modern cookery, 1909

Serves 4

This soup may also be prepared as a cream.

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 139. The excerpt below is the record exactly as published.

VELOUTE D’ARTOIS Prepare one pint of ordinary velouté, and mix therewith one- half pint of a purée of haricot beans. Rub through tammy; add one-half pint of white consommé; heat, and finish the whole, when dishing up, with the leason and butter. Garnish with two tablespoonfuls of an ordinary julienne and a pinch of chervil pluches

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