Chapter XIII · Soups · No. 745
745—Soupe Julienne Darblay
Cook quickly in salted water two small, peeled, and quartered potatoes. Drain them, rub them through a fine sieve, and dilute the purée with one and one-half pints of white consommé. Add three tablespoonfuls of a julienne made in accordance with the above recipe; heat, and finish the preparation with an ordinary leason and one and one-half oz. of butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 745, p. 257. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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