741 Velouté Cardinal

Method

Prepare a Velouté using 150 g (5 oz) White Roux and litres (3 pt or U.S. cups) very clear Fish Bouillon; add a small bouquet of parsley stalks, some trimmings of white mushrooms and allow to cook gently for 20 minutes. Pass through a fine strainer and finish at the last moment with the liaison of 6 egg yolks and 2 dl (7 fl oz or U.S. cup) cream, 150 g (5 oz) Lobster Butter and 50 g (2 oz) red colouring butter.

Garnish

80 g (3 oz) cooked lobster cut in small dice.

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