Recipes > Soup > Potage à la Duchesse

Potage à la Duchesse


  • 4 ounces of chou paste
  • forcemeat
  • 1 quart of piping hot consommé


Butter a baking sheet, cover with the chou paste, cook in the oven for six minutes, then cover the paste with forcemeat in small lumps, a little distance apart. Cut the paste into twelve equal sized pieces, each piece holding a lump of the forcemeat, place in a tureen, pour over the piping hot consommé and serve.


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Twenty-four Little French Dinners (1919).

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