Potage Bagration maigre (Fish and Mushroom Soup Bagration)

Ingredients

• 1 1/2 litres clear Velouté de poisson
• 250 grammes very fresh mushrooms
• ordinary liaison of the Veloutés
• 150 grammes butter
• 2 small fillets of sole
• butter and lemon juice
• small quenelles of sole forcemeat with crayfish butter
• crayfish tails

Instructions

1. Prepare 1 1/2 litres of clear Velouté de poisson as usual, working briskly.
2. Clean, peel and pass 250 grammes of very fresh mushrooms through the sieve.
3. Add the mushroom purée to the Velouté, cook 7 to 8 minutes and pass through the étamine.
4. Heat without boiling and finish at the moment of serving with the ordinary liaison of the Veloutés and 150 grammes of butter.
5. Poach 2 small fillets of sole in butter and lemon juice and cut them in julienne.
6. Garnish with the sole julienne, small quenelles of sole forcemeat with crayfish butter, and crayfish tails cut in escalopes.