889 Potage aux Noques

Alsace

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Prepare litres (3 pt or 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 ( 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.