Recipes > Soup > Potage Gourmet

Potage Gourmet


  • small amount of cold chicken
  • 2 tablespoonfuls of boiled rice
  • 2 tablespoonfuls of cooked green peas
  • 1 truffle cut into dice
  • pepper
  • salt
  • 1 or 2 whole cloves


Pour into a saucepan about a quart of the water in which potatoes have been boiled, add the cold chicken cut in small dice, rice, peas and truffle cut into dice, also pepper and salt, along with the whole cloves. Bring to a boil, allow to simmer for fifteen minutes, and serve.


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Twenty-four Little French Dinners (1919).

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