Fontanges (à la): “À la Fontanges” means, in classic cuisine, a soup prepared with a puree of fresh peas, thinned with the broth and added with sorrel and chervil.
This recipe was so named in honor of Marie-Angélique de Scorailles de Roussille, Duchess of Fontanges, who was the mistress of Louis XIV and died at the age of twenty in 1681.
Linked to fresh cream and without butter, this soup becomes a cream.
Linked to egg yolk and cream, it is a ve...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.