Chapter XIII · Soups · No. 655
655—Potage Marigny
Proceed as for “potage Fontange,” and add a garnish of one tablespoonful of peas and one tablespoonful of fine French beans cut into lozenges.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 655, p. 232. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →