Potage Bagration gras (Veal Soup Bagration)

Ingredients

• 625 grammes rouelle of veal
• butter
• 1 1/4 litres clear Velouté made with veal stock
• 4 egg yolks
• 1 1/2 décilitres cream
• 100 grammes butter
• 3 spoonfuls fine macaroni
• grated cheese

Instructions

1. Stiffen 625 grammes of rouelle of veal, cut in large dice, in butter without letting it colour.
2. Add it to 1 1/4 litres of clear Velouté made with veal stock and finish cooking very gently.
3. Pound the veal finely, slake the purée with the Velouté and pass through the étamine.
4. Heat without letting it come to the boil.
5. Finish with a liaison of 4 egg yolks, 1 1/2 décilitres of cream and 100 grammes of butter.
6. Poach 3 spoonfuls of fine macaroni, cut it in lengths of 2 centimetres and use it as garnish.
7. Serve grated cheese apart.