Oyster Velouté with Black Caviar

Velouté aux Huîtres et au Caviar

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

  • About

Caviar has been taken from the Gironde River since the Russian Revolution. According to one of the many legends, it was the owner of the famous Parisian fish restaurant Prunier who employed Russian refugees to extract and preserve caviar from the Gironde sturgeon. The eggs obtained were of excellent quality, comparable to the best Iranian caviar. Sadly, in the 1950s parts of the Gironde became quite polluted, and caviar production declined; but now, happily, it’s the cleanest estuary in Eur

Ingredients

Method