Velouté Boïeldieu

Name: Velouté Boïeldieu
Cuisine: France
Ingredients: 1 litre and three quarters poultry Velouté; poultry trimmings or a carcass; liaison; butter; poultry forcemeat with cream; purée of foie gras (garnish); purée of poultry (garnish); purée of truffle (garnish)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

1 litre and three quarters poultry Velouté
poultry trimmings or a carcass
liaison
butter
poultry forcemeat with cream
purée of foie gras (garnish)
purée of poultry (garnish)
purée of truffle (garnish)

Instructions

Prepare 1 litre and three quarters of poultry Velouté of soup consistency, adding some poultry trimmings or a carcass when setting it going.
Pass through the tammy and heat.
Complete at the moment with liaison and butter.
For the garnish, mould 30 small quenelles of poultry forcemeat with cream using the small spoon; stuff 10 with purée of foie gras, 10 with purée of poultry and 10 with purée of truffle, and poach them at the moment.