Chapter XIII · Soups · No. 631
631—Purée de Carottes au Tapioca, otherwise Velours
Make one pint of carrot purée as above, and poach two tablespoonfuls of tapioca in a pint of white consommé.
When about to serve, and after having buttered the purée of carrots, mix therewith the prepared tapioca.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 631, p. 226. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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