This soup may also be prepared as a purée or a velouté.
[246]
][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.
[702—CRÈME DE CHICORÉE[!-- TN: acute invisible --] DE BRUXELLES, otherwise BRUXELLOISE]
Take one lb. of very fresh chicory, and stew it for a good half-hour in one and one-half oz. of butter and the juice of one lemon.
Now mix one and one-quarter pints of Béchamel with it, and finish the cooking very slowly. Rub through tammy; add the necessary quantity of white consommé; heat, and complete with cream when serving.
Garnish with a [julienne] of Belgian chicory, stewed and well drained.
[703—CRÈME D’ÉPINARDS, otherwise FLORENTINE]
Quickly parboil one lb. of shredded and well-washed spinach to which a little sorrel may be added; drain, press, and add thereto one and one-half pints of somewhat thin Béchamel. Complete the cooking; rub the whole through tammy, and finish it with the necessary amount of fresh cream.