| 词条 | Soup du Barry |
| 释义 |
Soupe DuBarry (Potage DuBarry or Velouté DuBarry or Crème DuBarry) is a French soup made from cauliflower, potatoes, and stock (traditionally veal stock).[1] The addition of milk makes it a velouté; the addition of cream and an egg-yolk makes it a crème.[2][1]{{rp|322}} References1. ^1 {{cite book |last=Montagné |first=Prosper |date=2009 |orig-year=1938 |edition=2007(FR) |title=Larousse Gastronomique |url=https://www.amazon.co.uk/Larousse-Gastronomique-Hamlyn/dp/0600620425 |location=London |publisher=Hachette Hamlyn |page=380 |isbn=9780600620426}} 2. ^{{cite web |url=http://lacuisinedelilly.canalblog.com/archives/2014/01/06/28870330.html |title=Velouté Du Barry |last=Lilly |first=Jeannala et Seppala |date=2014-01-06 |website=lacuisinedelilly.canalblog.com |publisher=canalblog.com |access-date=2019-01-23 |quote=Le potage au chou-fleur est devenu "velouté Du Barry", si l'on y ajoute de la crème et un jaune d'oeuf, le potage devient "crème Du Barry".}} 1 : Soups |
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