Velouté à la Chanoinesse

Ingredients

• Velouté base
• 150 grams Beurre d'écrevisse (crayfish butter)
• Very small soft roe escalopes (laitances)

Instructions

1. Prepare the velouté (silky-smooth sauce) according to the method and proportions of Velouté à la Cardinal.
2. Heat the velouté, then bind it (liaise it). Finish at the last moment with 150 grams of beurre d'écrevisse (crayfish butter).
3. Garnish with very small escalopes of laitances (soft roe) that have been poached gently in butter.
4. This recipe may also be made with cream instead of the cardinal-base velouté.