764 Velouté Isoline

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook 600 g (1 lb 5 oz) boneless chicken flesh in 1 litre ( pt or U.S. cups) slightly thin Chicken Velouté. When cooked pound the flesh finely and replace it in the Velouté. Rub through a fine sieve and adjust the consistency with 2 dl (7 fl oz or U.S. cup) White Bouillon.

Reheat without boiling, pass through a fine strainer and finish at the last moment with the liaison of 6 egg yolks and 2 dl (7 fl oz or U.S. cup) cream and 200 g (7 oz) Crayfish Butter.