Chapter XIII · Soups · No. 652
Built upon: No. 215Chiffonade
652—Potage Fontanges
Purée of fresh peas ready for soup; add two tablespoonfuls of a No. 215, Chiffonade of sorrel and a pinch of chervil pluches per quart of the purée, and two tablespoonfuls of poached rice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 652, p. 231. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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