767 Velouté Nelusko

Method

To 1 litre ( pt or U.S. cups) Chicken Velouté add 5 dl (18 fl oz or U.S. cups) cooked chicken purée and dl (9 fl oz or 1⅛ U.S. cups) Chicken Bouillon.

Pass through a fine strainer and reheat without boiling; finish at the last moment with a liaison of 6 egg yolks mixed with 1 dl ( fl oz or ½ U.S. cup) cream and 1 dl ( fl oz or ½ U.S. cup) Chicken Bouillon in which 50 g (2 oz) finely crushed roasted hazelnuts have been infused; and 150 g (5 oz) butter.

Garnish

40 small Quenelles made from chicken forcemeat with the addition of 1 tbs finely ground hazelnuts per 100 g ( oz) forcemeat.

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