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Red Seal Cook

Category - Stocks and Soups

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Escoffier classified cullisesas what?

Soups which use poultry, game or fish for a base and are thickened with rice, lentils, espagnole sauce or bread
Soups which use shellfish cooked with a mirepoix, thickened with rice
Soups which do not follow the procedure for veloutés or cream soups
Soups which have a foreign origin, yet are commonly seen

Explanation

Answer: A - Escoffier classified cullise soups as those which are made with poultry, game or fish and thickened with rice, lentils, espagnole, or bread soaked in hot water or milk.

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