744 Velouté Dame Blanche

Method

Prepare litres (2⅝ pt or U.S. cups) Chicken Velouté using 100 g ( oz) White Roux per 1 litre ( pt or U.S. cups) liquid; pass through a fine strainer, add dl (9 fl oz or 1⅛ U.S. cups) almond milk and reheat without boiling. 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

100 g ( oz) white of chicken cut into very small dice; 40 very small Quenelles made from chicken and cream forcemeat.

This soup may also be prepared as a Cream.

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