Velouté à la Chanoinesse (Velouté with Crayfish Butter and Soft Roes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Velouté made as for Velouté à la Cardinal
- Liaison
- 150 grammes Beurre d’écrevisse
- Soft roes
- Butter
Instructions
- Prepare the Velouté by the method and in the proportions given for Velouté à la Cardinal.
- Heat it and add the liaison.
- Finish at the last moment with 150 grammes of Beurre d’écrevisse.
- Poach very small escalopes of soft roes in butter and add them as garnish.