756 Velouté Eugénie

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare litres (3 pt or U.S. cups) fairly thin Velouté de Crevettes; reheat 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.