Chapter XIII · Soups · No. 650
Built upon: No. 215Chiffonade
650—Potage Ambassadeurs
Purée of fresh peas, quite ready for soup; finish with a small tablespoonful of sorrel and lettuce No. 215, Chiffonade, and two tablespoonfuls of poached rice per quart of purée.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 650, p. 231. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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