Velouté Germinal (Chicken Velouté with Tarragon and Spring Herb Butter)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre and three quarters chicken Velouté
- 3 spoonfuls tarragon infusion
- Liaison
- 200 grammes Beurre printanier aux herbes
- Hop shoots
- Asparagus tips
- Chervil pluches
Instructions
- Prepare 1 litre and three quarters of chicken Velouté.
- At the moment of serving, bring it to point with 3 spoonfuls of tarragon infusion, the ordinary liaison, and 200 grammes of Beurre printanier aux herbes.
- Garnish with blanched hop shoots, asparagus tips and chervil pluches.