Shrimp Velouté à la Mignon

Ingredients

• Velouté de crevettes (shrimp velouté, a mother sauce–based soup)
• 3 spoonfuls total very fine peas cooked à l'anglaise (English-style: boiled in salted water)
• 3 spoonfuls total small truffles, sliced or pearled
• 3 spoonfuls total small quenelles (dumplings) made from whiting farce (fish forcemeat)

Instructions

1. Prepare the base velouté de crevettes (shrimp velouté), following the preceding recipe but omitting the oyster water reduction. Just before serving, garnish the soup with the cooked peas, truffle pearls, and whiting quenelles—dividing the three garnish components equally to total 3 spoonfuls distributed across the bowl. The quenelles should be half plain white and half tinted with shrimp butter (beurre de crevette). This recipe may also be prepared in a cream-enriched version (en Crème).