Velouté Marie-Louise (Chicken and Pearl Barley Velouté)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre chicken Velouté
- Half a litre pearl barley purée
- 3 decilitres chicken Consommé
- Liaison
- Butter
- Fine macaroni
Instructions
- Add half a litre of pearl barley purée to 1 litre of slightly thin chicken Velouté.
- Complete with 3 decilitres of chicken Consommé.
- Finish at the last moment with the liaison and butter.
- Poach fine macaroni, cut it into dice, and add it as garnish.