Chapter X · Leading Culinary Operations · No. 244
244—Special Soups and Thickened Consommés
These are of different kinds, though their preparation remains the same, and they do not lend themselves to the requirements of veloutés or creams. I should quote as types of this class the Ambassador, à l’Américaine, Darblay, Faubonne, &c.
The same holds good with thickened consommés, such as “Germiny,” “Coquelin,” &c.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 244, p. 102. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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