Velouté de Blanchailles au Currie (Whitebait Velouté with Curry)

Ingredients

• 2 large onions
• butter
• half an ordinary spoonful of Curry
• 1 litre and a quarter tepid water
• 20 grammes salt
• a pinch of saffron
• bouquet garni
• 500 grammes very fresh whitebait
• liaison
• thin slices of bread dried in butter (garnish)
• poached rice

Instructions

1. Melt 2 large chopped onions in butter.
2. Dust with half an ordinary spoonful of Curry and moisten with 1 litre and a quarter of tepid water.
3. Season with 20 grammes of salt and flavour with a pinch of saffron and a bouquet garni.
4. Bring to the boil, add 500 grammes of very fresh whitebait, and cook over a great fire for 10 minutes.
5. Pass through the horsehair sieve.
6. Heat without boiling and finish at the moment with liaison and butter.
7. Garnish with thin slices of bread dried in butter, and poached rice or vermicelli.