Potage Cambacérès

Ingredients

• 1 litre Velouté Colombine (cream soup based on pike)
• 1 litre Velouté d'écrevisses (crayfish velouté)
• 10 pieces quenelles (poached dumplings) made from pigeon forcemeat

Instructions

1. Combine 1 litre of Velouté Colombine with 1 litre of Velouté d'écrevisses. Both veloutés must be completely finished—that is, properly thickened and enriched with butter (monté au beurre).
2. Prepare the garnish: shape 10 quenelles from pigeon forcemeat using two spoons. Fill each quenelle with a salpicon of crayfish tails bound with a tight béchamel (béchamel serrée). Poach these quenelles at the moment of service.
3. Ladle the combined soup into bowls and garnish with the hot poached quenelles.