Chapter XIII · Soups · No. 739
Built upon: No. 713Crème de Volaille Princesse
739—Potage Viviane
Prepare one quart of “Crème de Volaille” (No. 713, Crème de Volaille Princesse), and finish it with the usual leason. Garnish with one tablespoonful of artichoke-bottom, cut into dice, the same quantity of carrot dice, both gently cooked in butter, and one tablespoonful of truffle dice.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 739, p. 255. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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