Chapter XIII · Soups · No. 722
722—Potage Elisa
Prepare one and one-half pints of poultry velouté, and rub it through tammy. Complete with one-half pint of white consommé; heat without boiling, and finish, when dishing up, with an ordinary leason, two and one-half oz. of butter, and two tablespoonfuls of a fondue of sorrel.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 722, p. 251. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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