By Auguste Escoffier
Prepare 1¾ litres (3 pt or 7½ U.S. cups) Velouté de Homard. Reheat and finish with the liaison of 6 egg yolks and 2 dl (7 fl oz or ⅞ U.S. cup) cream and 150 g (5 oz) butter.
40 small Quenelles made of pike forcemeat containing red pimento.
© 1903 All rights reserved. Published by Taylor and Francis.