Velouté Caroline
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- rice Velouté
- liaison
- butter
- Royale of rice with almond milk (garnish)
- poached rice (garnish)
Instructions
- Prepare a rice Velouté in the same proportions as for the Velouté à la Bourdaloue.
- Heat, thicken and butter at the moment.
- Garnish with Royale of rice made with almond milk, and poached rice kept in whole grains.