Velouté d’Éperlans à la Princesse (Smelt Velouté, Princesse Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Velouté d’Éperlans (as in the initial recipe)
- small quenelles of smelt forcemeat with Beurre d’écrevisse
- asparagus tips
Instructions
- Prepare the Velouté d’Éperlans as in the initial recipe.
- Garnish with small quenelles of smelt forcemeat made with Beurre d’écrevisse and with well-green asparagus tips.