Chapter XIII · Soups · No. 644
644—Purée d’Oseille et de Semoule à la Crème
The same as the above, but use three oz. of semolina. All other particulars remain the same.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 644, p. 229. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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