Velouté Rossini

Ingredients

• 1.75 litre Velouté de volaille (chicken velouté)
• 200 grammes Beurre de foie gras (foie gras butter)
• Small quenelles (poached dumplings) in chicken forcemeat
• Black truffle, cut in decorative shapes

Instructions

1. Prepare 1.75 litres of Velouté de volaille according to the preceding recipe.
2. Finish the velouté with the ordinary liaison (beurre manié or egg yolk and cream), then whisk in the Beurre de foie gras. Pass through a fine sieve or cheesecloth to ensure silky texture.
3. Garnish with small quenelles made from chicken forcemeat enriched with one-third raw foie gras purée. Top with decorative black truffle cuts.