Crayfish Velouté Princess
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Crayfish velouté (velouté d'écrevisses)
- Asparagus tips
- small portions Quenelles
Instructions
- Prepare the crayfish velouté (velouté de cuisine) exactly as the standard method, but do not reserve the crayfish tails.
- For the garnish: Blanch and trim small bright green asparagus tips. Prepare small quenelles from whiting forcemeat enriched with crayfish butter (beurre d'écrevisse). Poach the quenelles gently.
- Garnish the velouté with the asparagus tips and crayfish-butter quenelles just before service.