747 Velouté Doris

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare litres (2⅝ pt or U.S. cups) Velouté de Merlan; prepared in the same way as Velouté d’Eperlans but using whiting instead of smelts; reheat without boiling and finish with the liaison of 6 egg yolks and 2 dl (7 fl oz or U.S. cup) cream and 200 g (7 oz) Shrimp Butter.