Oyster Velouté

Ingredients

• 1.5 litre fine fish velouté (velouté de poisson)
• oyster liquor, strained through cloth
• ordinary liaison (liaison ordinaire)
• butter
• 4 small oysters, poached and trimmed (ébarbées)

Instructions

1. Prepare 1.5 litres of fine fish velouté. Strain the oyster liquor through cloth and add it to the velouté.
2. At the moment of service, finish the soup with an ordinary liaison (liaison ordinaire — egg yolk and cream) and butter, whisking to incorporate smoothly.
3. Garnish each bowl with 4 small poached and trimmed oysters.