765 Velouté Jouvence

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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To 1¼ litres (2⅕ pt or U.S. cups) slightly thin Ordinary Velouté add 4 dl (14 fl oz or U.S. cups) purée of frogs legs which have been cooked in chicken stock with some rice. Pass through a fine strainer, reheat without boiling and finish with the liaison of 6 egg yolks and 2 dl (7 fl oz or U.S. cup) cream and 200 g (7 oz) Shrimp Butter added at the last moment.