745 Velouté Dieppoise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stew 60 g (2 oz) white of leek and 50 g (2 oz) white mushroom trimmings with 30 g (1 oz) butter. Add litres (2⅝ pt or U.S. cups) Fish Velouté. Pass through a fine strainer, add dl (9 fl oz or 1⅛ U.S. cups) of the cooking liquid from mussels cooked in white wine, reheat without boiling and finish with the liaison of 6 egg yolks and 2 dl (7 fl oz or U.S. cup) cream and 150 g (5 oz) butter.