Velouté Cardinal

Ingredients

• 150 grammes white roux
• 1 litre and three quarters very limpid fish Consommé
• 1 small bouquet of parsley
• a few mushroom peelings
• the ordinary liaison
• 150 grammes Beurre de homard
• 50 grammes Beurre rouge
• Royale of lobster (garnish)

Instructions

1. Make up the basic Velouté with 150 grammes of white roux and 1 litre and three quarters of very limpid fish Consommé.
2. Add 1 small bouquet of parsley and a few mushroom peelings, and cook.
3. Pass through the tammy.
4. Finish at the moment of serving with the ordinary liaison, 150 grammes of Beurre de homard, and 50 grammes of Beurre rouge.
5. Garnish with Royale of lobster cut with the cutter in the form of a cross.