774 Potage Bagration Gras

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut 400 g (15 oz) leg of veal into large dice and cook quickly in butter to stiffen the meat without colouring. Add this together with 250 g (9 oz) raw chicken flesh, to litres (2⅕ pt or U.S. cups) slightly thin Ordinary Velouté and allow to cook together very gently.

Finely pound the veal and chicken then replace it in the Velouté. Pass through a very fine sieve and then through a fine strainer. Reheat without boiling and finish at the last moment with a liaison of 4 egg yolks and dl (5 fl oz or U.S. cup) cream and 100 g ( oz) butter.