Chapter XIII · Soups · No. 656
656—Potage Marcilly
Half of this consists of a purée of peas and the other half of a purée of chicken. Prepare these purées in the usual way and mix them together when about to serve.
Garnish with two tablespoonfuls of Japanese pearls poached in consommé and twelve small quenelles of chicken forcemeat, in the shape of pearls, per quart of the soup.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 656, p. 232. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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