Potage Francine from A Lifetime of Cooking, Teaching and Writing from The French Kitchen (page 24) by Diane Holuigue
- bay leaves
- brandy
- carrots
- ground rice
- onions
- parsley
- turnips
- chicken stock
- cream
- egg yolks
- cooked chicken breast meat
-
EYB Comments
Can substitute chervil for parsley.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.