Chapter XIII · Soups · No. 719
719—Potage Compiègne
Prepare a light “Purée Soissonnaise”; butter it well, and add thereto as garnish three tablespoonfuls of ciseled sorrel cooked in butter, and chervil pluches.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 719, p. 250. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →