Chapter XIII · Soups · No. 653
653—Potage Lamballe
Half of this consists of a finished purée of peas, and the other half of tapioca poached in consommé as for the ordinary “potage au tapioca.”
Escoffier, A. (1907). A Guide to Modern Cookery, No. 653, p. 231. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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