771 Velouté Yvonne

Method

Mix together 1 litre ( pt or U.S. cups) Chicken Velouté and dl (1⅓ pt or U.S. cups) Velouté Choisy. 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

50 g (2 oz) Perles du Japon cooked in White Bouillon.

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