Chapter XIII · Soups · No. 701
701—Crème de Cerfeuil Bulbeux, otherwise Chevreuse
Mince and stew in butter one lb. of bulbous chervil, and mix therewith one and one-quarter pints of Béchamel. Complete the cooking slowly; rub through tammy; add sufficient white consommé; heat, and finish with cream when dishing up. Garnish with one tablespoonful of a fine julienne of chicken fillets and the same quantity of a julienne of truffles.
This soup may also be prepared as a velouté.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 701, p. 246. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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