Chapter XIII · Soups · No. 713
713—Crème de Volaille Princesse
Mix one and one-half pints of thin Béchamel with one-half pint of chicken purée. Rub through tammy; add one-half pint of white consommé to the preparation, or the same quantity of boiled milk; heat without allowing to boil, and finish with cream when dishing up.
Garnish with twenty very small slices of chicken fillets, white asparagus-heads, and chervil pluches.
This soup may also be prepared as a velouté.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 713, p. 249. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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