661 Cold Chicken Velouté for Suppers

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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The Roux for this Velouté is made with 30 g (1 oz) butter and 35 g ( oz) flour per 1 litre ( pt or U.S. cups) Chicken Bouillon. Prepare in the same way as for Ordinary Velouté using very clear and strongly flavoured Chicken Bouillon. Allow to simmer gently for 1½ hours adding an additional half of the original quantity of Bouillon during the process.

When the Velouté is cooked and has been well skimmed of all traces of fat, pass it through a very fine strainer and add dl (9 fl oz or 1⅛ U.S. cups) very fresh light cream per 1 litre ( pt or U.S. cups) Velouté. Allow to cool, stirring continuously with a wooden spoon, pass once more through the strainer and finish if necessary, with a little more cold Chicken Bouillon so that the Velouté has the consistency of a lightly thickened Consommé.

Suitable additions to this soup are: essence of tomatoes or pimentoes; Crayfish, Prawn or Game Cream but care must be taken to ensure that only sufficient of these essences and creams is added so as to give a discrete flavour to the soup.