752 Velouté d’Eperlans Dieppoise

Method

Prepare a Velouté d’Eperlans as in the preceding recipe but adjust the consistency with some well decanted mussel cooking liquid instead of fish stock, which should be added when reheating and just before finishing with the liaison and butter.

Garnish

4 tbs cooked shrimps; 30 small poached and bearded mussels.

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