Chapter XIII · Soups · No. 654
654—Potage Longchamps
This is the “potage Fontange,” kept somewhat clear, and with a garnish composed of one and one-half oz. of vermicelli, poached in consommé, and a pinch of chervil pluches per quart of the soup.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 654, p. 231. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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