758 Velouté Fédora

Method

To litres (2⅝ pt or U.S. cups) very thin Chicken Velouté add 2 dl (7 fl oz or U.S. cup) very fine and red tomato purée and pass through a fine strainer. 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

100 g ( oz) fine vermicelli cooked in White Bouillon.

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