Velouté d’Éperlans à la Joinville (Smelt Velouté, Joinville Style)

Ingredients

• Velouté d’Éperlans (as in the initial formula)
• ordinary liaison
• 200 grammes Beurre de crevette
• crayfish tails
• truffles
• mushrooms

Instructions

1. Prepare the Velouté d’Éperlans as in the initial formula.
2. Finish it with the ordinary liaison and 200 grammes of Beurre de crevette.
3. Garnish with crayfish tails and with truffles and mushrooms cut in julienne.