Velouté d’Éperlans Luculius (Smelt Velouté Luculius)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Velouté d’Éperlans (as in the initial recipe)
- crayfish tails and shells
- small quenelles of truffled smelt forcemeat
Instructions
- Prepare the Velouté d’Éperlans as in the initial recipe.
- Garnish with crayfish tails and shells prepared as for the Velouté d’Écrevisses à la Luculius, and with small quenelles of truffled smelt forcemeat.