757 Velouté Excelsior

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

To litres (2⅕ pt or U.S. cups) of Crème d’Orge add 3 dl (½ pt or U.S. cups) purée of cooked green asparagus. Finish with dl (9 fl oz or 1⅛ U.S. cups) White Bouillon, pass through a fine strainer and reheat without boiling. 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 at the last moment.