763 Velouté aux Huîtres

Method

Prepare litres (3 pt or U.S. cups) very delicate Fish Velouté made in accordance with the recipe and observations for Velouté d’Eperlans.

Garnish

Poach 40 oysters in their juices, discard the beards and add the oysters, together with the cooking liquid, to the soup.

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