Velouté Derby

Ingredients

• 1.5 liters Velouté au riz (rice-based velouté)
• 1 pinch curry powder
• 250 ml purée Soubise (onion-béchamel purée)
• liaison ordinaire (standard egg-yolk-and-cream liaison)
• butter
• small quenelles of poultry forcemeat with foie gras
• truffle pearls
• rice grains

Instructions

1. Prepare 1.5 litres of Velouté au riz as for Bourdaloue, and season with a pinch of curry powder. Add 250 ml of purée Soubise (onion-béchamel purée), and heat without allowing it to boil.
2. Finish the soup at the moment of service with the standard liaison (liaison ordinaire) and butter, mounting with beurre (enriching with cold butter to achieve a silky emulsion).
3. Garnish with very small quenelles of poultry forcemeat enriched with foie gras, truffle pearls, and rice grains.