742 Velouté Colombine

Method

Heat a little butter in a pan, place in 2 plump pigeons and heat to stiffen the flesh taking care not to colour the exterior. Place them in litres (2⅝ pt or U.S. cups) slightly thin Chicken Velouté, add 4 grains crushed aniseed and allow to cook very gently. Remove the pigeons when they are well done and bone them out; reserve three of the breasts for use as the garnish and finely pound the remainder of the cooked flesh. Replace this purée in the Velouté and pass all through a very fine sieve. Reheat the soup 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.

Garnish

The reserved breasts of pigeon cut into fine Julienne and 30 small Quenelles made of pigeon and cream forcemeat.

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