"Cream Chiboust." A custard cream used in gâteau Saint-Honoré, which is said to have been invented by a chef call Chiboust. It is crème pâtissière lightened with Italian meringue, that is meringue made with hot sugar syrup and egg whites.
A soup or velouté of creamed chicken and pigeon with aniseed or caraway seeds, garnished with diced pigeon meat and pigeon quenelles.
There are different ways of preparing this. 1) A cream or velouté of asparagus soup garnished with shredded sorrel and white asparagus tips or, alternatively, 2) a purée of haricot beans (US: navy beans) with added cream, garnished with croûtons and chervil.
A soup of puréed carrots and potatoes enriched with cream and garnished with croûtons and shredded chervil.
