770 Velouté Thermidor

Name: Velouté Thermidor
Cuisine: France
Ingredients: butter; cream; red pimento; egg yolks

Preparation info

Appears in

Published 1903

Method

Prepare 1¾ litres (3 pt or 7½ U.S. cups) Velouté de Homard. Reheat and finish with the liaison of 6 egg yolks