769 Velouté Rosemonde

Method

To litres (2⅕ pt or U.S. cups) slightly thin Chicken Velouté add 5 dl (18 fl oz or U.S. cups) purée of very fresh white mushrooms and cook together for a few minutes.

Pass through a fine strainer, reheat without boiling 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 125 g ( oz) Crayfish Butter.

Garnish

2 tbs fine julienne of fresh truffles cooked in Frontignan wine.

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