Chapter XIII · Soups · No. 651
651—Potage Camélia
Prepare this after the recipe of potage Lamballe; finish with one tablespoonful of a julienne of the white of a leek and one tablespoonful of white chicken meat, cut julienne-fashion, per quart of the soup.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 651, p. 231. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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