Prepare 1½litres (2⅝pt or 6½U.S. cups) Chicken Velouté using 100g (3½oz) White Roux per 1litre (1¾pt or 4½U.S. cups) liquid; pass through a fine strainer, add 2½dl (9fl oz or 1⅛U.S. cups) almond milk and reheat without boiling. Finish at the last moment with the liaison of 6egg yolks and 2dl (7fl oz or ⅞U.S. cup) cream and 150g (5oz) butter.
100g (3½oz) white of chicken cut into very small dice; 40 very small Quenelles made from chicken and cream forcemeat.