Velouté à la Dorla

Ingredients

• 1 litre ordinary Velouté
• 625 grammes cucumbers
• butter
• 2 décilitres and a half Consommé
• liaison
• 2 spoonfuls large pearls of cucumber (garnish)
• 25 grammes butter (garnish)
• a few spoonfuls Consommé (garnish)
• 2 spoonfuls rice in the grain (garnish)

Instructions

1. Peel, seed and shred 625 grammes of cucumbers and sweat them in butter.
2. Add them to 1 litre of ordinary Velouté and finish cooking gently.
3. Pass through the tammy and loosen the Velouté with 2 décilitres and a half of Consommé.
4. Heat without boiling, then bring to point at the moment with liaison and butter.
5. For the garnish, blanch 2 spoonfuls of large pearls of cucumber and sweat them with 25 grammes of butter and a few spoonfuls of Consommé.
6. Garnish with the cucumber pearls and 2 spoonfuls of rice in the grain.