Chapter XIII · Soups · No. 737
737—Potage Sigurd
Prepare one pint of “Velouté Parmentier” and one pint of tomato velouté. Combine the two; heat, and finish, when dishing up, with two and one-half oz. of butter.
Garnish with twenty small quenelles of chicken forcemeat, combined with one coffeespoonful of chopped capsicum, or capsicum in dice, per three oz. of the forcemeat.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 737, p. 255. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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