Prepare 1¾ litres (3 pt or 7½ U.S. cups) Ordinary Velouté or Fish Velouté, whichever is most suitable, and finish as a soup. When ready, pour it into a tureen containing some Noques prepared in the following manner.
Noques: Place 100 g (3½ oz) butter in a warm basin and mix well until soft and smooth; add 2 raw egg yolks and mix in thoroughly. Now carefully add and mix in 80 g (3 oz) flour, 1 stiffly beaten egg white, some salt, pepper and a touch of nutmeg.
Mould the mixture Quenelle-shape with dessert spoons and poach them in lightly salted water which is barely simmering on the side of the stove. When firm, drain well and place in the prepared soup.