A soup of puréed whiting blended with béchamel sauce and fish velouté enriched with cream and garnished with julienne of fillets of sole and whiting quenelles.
Cream whipped until it is stiff, with sugar and sometimes flavoured with liqueur. Sometimes it is served on its own with puréed fruit. It is used in pâtisserie. The royal dairy was at Chantilly, hence the name.
A soup or velouté of creamed chicken with tapioca, garnished with small ravioli stuffed with foie gras and spinach and chopped mushrooms, sprinkled with chervil.
"Cream soup in the style of the lady of the manor." A soup of creamed chicken with puréed green peas and garnished with quenelles and chervil.
A soup of creamed chicken blended with puréed chayote, a kind of gourd, and garnished with croûtons.
