Velouté à la d’Orléans (Chicken Velouté, d’Orléans Style)

Ingredients

• 1 litre clear Velouté
• 1 boned fowl weighing 500 to 600 grammes
• 1/4 litre Consommé de volaille
• liaison
• butter
• chicken forcemeat
• Beurre d’écrevisse
• herb purée

Instructions

1. Cook the boned fowl of 500 to 600 grammes in 1 litre of clear Velouté.
2. Pound the flesh, let the purée down with the Velouté and pass through the étamine.
3. Loosen the Velouté with 1/4 litre of Consommé de volaille and heat without boiling.
4. Finish at the moment of serving with liaison and butter.
5. Mould small fluted quenelles of chicken forcemeat in three sorts: white; pink, with Beurre d’écrevisse worked into the forcemeat; and green, with herb purée.