Chapter XIII · Soups · No. 729
729—Potage Madeleine
Prepare and combine the following purées:—One-third pint of artichoke purée, one-fifth pint of haricot-bean purée, one-seventh pint of Soubise purée. Add one pint of white consommé; set to boil; pass through a strainer, and finish, when dishing up, with two oz. of butter.
Garnish with two tablespoonfuls of sago poached in one-half pint of white consommé.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 729, p. 253. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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