Chapter XIII · Soups · No. 692
Built upon: No. 712Crème d’Orge
692—Velouté Marie Louise
Prepare one pint of poultry velouté; mix therewith one-half pint of barley cream (No. 712, Crème d’Orge), and rub through tammy. Add one-half pint of white consommé, and heat the velouté without letting it boil.
Finish it, when about to serve, with a leason and butter. Garnish with one and one-half tablespoonfuls of best macaroni, poached and cut into dice.
This soup may also be prepared as a cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 692, p. 243. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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