663 Veloute Soups

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Velouté soups are prepared from a base of

  • an ordinary Velouté made a little thinner than usual, for Veloutés of vegetables,

  • poultry, game or fish Veloutés, whichever is applicable to the main ingredient of the soup.

Veloutés for soups are made with 100 g ( oz) white Roux per 1 litre ( pt or U.S. cups) liquid which can be White Bouillon for vegetables, Chicken Bouillon for Chicken Veloutés; Game Bouillon for Veloutés of game; and Fish Bouillon for Fish Veloutés.

Proportions for Velouté Soups

All the thick soups made by this method have the following proportions:

  • half the finished soup should be a Velouté,

  • a quarter should be the appropriate Purée which characterizes the soup,

  • the other quarter should be the Bouillon for adjusting the consistency always taking account of the amount of cream used in the liaison.

For example, the proportions for preparing 2 litres ( pt or 9 U.S. cups) of Velouté à la Reine will be:

  • 1 litre ( pt or U.S. cups) Chicken Velouté
  • 5 dl (18 fl oz or U.S. cups) purée of chicken
  • 3 dl (½ pt or U.S. cups) white Chicken Bouillon for final adjustment
  • 2 dl (7 fl oz or U.S. cup) liaison of egg yolks and cream

General rules concerning the preparation of Veloutés

  • Certain basic ingredients such as chicken and fish should be cooked in the Velouté after having been boned or filleted—after which the flesh should be removed, pounded, mixed with the soup and then the whole passed through a sieve. The consistency of the soup should then be adjusted with the Bouillon.

  • If preparing a Velouté of vegetables, place the appropriate vegetables to cook in the Velouté after they have been prepared according to their kind, i.e. blanched and stewed with butter, or simply stewed with butter. The vegetables should be cooked in the soup until tender and the Velouté is then finished as before.

  • In the preparation of a Velouté of shellfish, the shellfish are cooked with a Mirepoix in the usual manner, then finely pounded and added to the Velouté before passing through the sieve. In all cases the soup should be passed finally through a fine strainer before adding the liaison.

Liaison and final adjustment

The liaison for Veloutés is made in the proportion of 3 egg yolks and 1 dl ( fl oz or ½ U.S. cup) cream per 1 litre ( pt or U.S. cups) soup.

The liaison should be added to the reheated but not boiling soup at the last moment, taking care to mix it in quickly and thoroughly away from the heat. The final adjustment of the consistency is made by adding 80–100 g (3–3½ oz) butter at the last moment.

Garnishes for Velouté Soups

These are furnished by the basic ingredient of the Velouté in the form of dice, Julienne, Quenelles and Royales, or if the basic ingredient is a vegetable in the form of Brunoises, fine Printaniers and Chiffonades.

In certain cases these garnishes may be supplemented with no more than 1 tablespoon of boiled rice per 1 litre ( pt or U.S. cups) of soup.

The special characteristics of the Velouté Soups:

The basic principles are fixed and can be summarized as follows:

  • The composition is fixed in the proportions previously stated which are: 2 parts Velouté, 1 part basic ingredient which characterizes the soup, and 1 part White Bouillon and the liaison of cream and eggs for adjusting the consistency.

  • The finishing of the soup with the liaison of cream and yolks and the final addition of butter.