Velouté d’Éperlans à la Dieppoise (Smelt Velouté, Dieppe Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Velouté d’Éperlans (as above)
- well-decanted mussel cooking liquor
- liaison
- butter
- shrimp tails
- very small mussels
Instructions
- Prepare the Velouté d’Éperlans as above.
- Once it is heated, loosen it with well-decanted mussel cooking liquor instead of the fumet de sole, just at the moment of finishing.
- Finish with liaison and butter.
- Garnish with shrimp tails and with very small mussels, poached and bearded.