Velouté aux Huîtres (Oyster Velouté)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 1/2 litres fine Velouté de poisson
- oyster liquor
- ordinary liaison
- butter
- 4 small oysters
Instructions
- Prepare 1 1/2 litres of fine Velouté de poisson.
- Add the oyster liquor, strained through a cloth.
- Finish at the moment of serving with the ordinary liaison and butter.
- Garnish with 4 small oysters per person, poached and bearded.