Chapter XIII · Soups · No. 731
Built upon: No. 697Crème d’Asperges, otherwise Argenteuil
731—Potage Montespan
Add one-half pint of somewhat thick tapioca to one and one-half pints of “Crème d’Asperges” (No. 697, Crème d’Asperges, otherwise Argenteuil), prepared as directed. Garnish with very fine peas cooked in the English fashion.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 731, p. 253. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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