738 Velouté à l’Andalouse

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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To 1 litre ( pt or U.S. cups) slightly thin Ordinary Velouté, add 3 dl (½ pt or U.S. cups) very red tomato purée; 2 dl (7 fl oz or U.S. cup) Soubise made with Spanish onions; and dl (9 fl oz or 1⅛ U.S. cups) White Bouillon; pass through a fine strainer.

Reheat the soup without allowing it to boil and finish at the last moment with the liaison of 6 egg yolks and 2 dl (7 fl oz or U.S. cup) cream and 150 g (5 oz) butter.