Chapter XIII · Soups · No. 616
616—Consommé Vert Pré
Sprinkle two tablespoonfuls of tapioca into one quart of boiling consommé, and set to cook gently for a quarter of an hour.
Put into the soup-tureen one tablespoonful of asparagus-heads, the same quantity of peas and of French beans cut into lozenges, a few roundels of sorrel leaves, and as many roundels of poached lettuce leaves.
Pour the boiling consommé, with tapioca, over this garnish, and add a large pinch of chervil pluches.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 616, p. 222. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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