Chapter XIII · Soups · No. 728
Built upon: No. 713Crème de Volaille PrincesseNo. 218Profiterolles for Soups
728—Potage Lavallière
Prepare one and one-half pints of “Crème de Volaille” (No. 713, Crème de Volaille Princesse), finished with a leason of egg-yolks and cream; also two-thirds pint of “Crème de Céleri,” similarly finished, and combine the two creams.
Garnish with twelve small No. 218, Profiterolles for Soups, stuffed with chicken forcemeat, and a royale of celery in dice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 728, p. 252. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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