Chapter XIII · Soups · No. 732
732—Potage Nélusko
Mix one and one-half pints of rather liquid poultry velouté with one-half pint of chicken purée. When serving, add an ordinary leason, and finish with two and one-half oz. of hazel-nut butter.
Garnish with very small quenelles of chicken forcemeat combined with one tablespoonful of hazel-nut powder per three oz. of the forcemeat.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 732, p. 253. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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