770 Velouté Thermidor

Method

Prepare litres (3 pt or U.S. cups) Velouté de Homard. Reheat and finish with the liaison of 6 egg yolks and 2 dl (7 fl oz or U.S. cup) cream and 150 g (5 oz) butter.

Garnish

40 small Quenelles made of pike forcemeat containing red pimento.

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