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Chicken Velouté
Preparation info
- Makes about 4½ cups 1.12 l ) ;
4
first-course servings - Difficulty
Easy
Appears in
Published 1998
The French do provide elegant first-course soups. This is a very posh one and can easily be doubled to serve a small dinner party. It is a variation of the classic sauce ivoire, which would be made with less of a richer stock. The soup can be varied with a small amount of a chopped fresh herb such as tarragon; but I like it best plain and pale.