762 Velouté de Homard au Paprika

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Proceed in the same way as for Velouté de Homard à la Cleveland adding extra tomatoes, 120 g (4 oz) chopped onion and flavour with 20 g ( oz) paprika. Reserve 60 g (2 oz) cooked lobster for the garnish. Finely pound the remainder of the flesh and the shell and add this and the lobster sauce to dl (1⅓ pt or U.S. cups) Ordinary Velouté.

Rub through a sieve, pass through a fine strainer and add dl (9 fl oz or 1⅛ U.S. cups) White Bouillon. Reheat without boiling 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.