Endangered French Classics

Legendary chef André Soltner, Dean of Classic Studies at the International Culinary Center, is hosting a University Settlement benefit th...
One dish served fresh every day.
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Crème de Volaille

“This is a cream of chicken soup. You have to do a real chicken stock, bind it with a roux, and then cook it again for 30 to 45 minutes before adding cream. You don’t see many soups on menus anymore. When I did my apprenticeship from 1948 to ’51, we changed the menu every day and we always had three soups: a cream soup, a vegetable soup and a consommé.”

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