Velouté Dame Blanche (Chicken Velouté with Almond Milk)

Ingredients

• 1.5 liters Velouté de volaille (chicken velouté / mother sauce)
• 2.5 décilitres almond milk
• liaison (egg yolk and cream thickening agent)
• butter
• chicken breast
• small quenelles

Instructions

1. Prepare 1.5 liters of velouté de volaille (chicken mother sauce) in the proportions of 100 grams roux blanc per liter of stock.
2. Strain through a fine sieve (étamine). Add 2.5 décilitres of almond milk and heat without boiling.
3. At the moment of service, finish with liaison and butter (monter au beurre).
4. Garnish with very small dice of chicken breast and small quenelles of chicken mousse forcemeat.