746 Velouté Doria

Method

To 1 litre ( pt or U.S. cups) Ordinary Velouté add 625 g (1 lb 6 oz) peeled, depipped and sliced cucumber which has been stewed in butter. Cook gently together, pass through a fine strainer and adjust the consistency of the Velouté with dl (9 fl oz or 1⅛ U.S. cups) White Bouillon. 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.

Garnish

2 tbs pea-size balls of cucumber blanched and stewed with 25 g (1 oz) butter and a few tablespoons of White Bouillon; 2 tbs grains of boiled rice.

Loading
Loading
Loading