Velouté Borély
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 500 grammes appareil de Pain de merlan
- 1 litre and a quarter fish Velouté
- liaison
- butter
- very small mussels
- whiting forcemeat (garnish)
Instructions
- Prepare 500 grammes of the mixture for Pain de merlan and poach it.
- Prepare 1 litre and a quarter of fish Velouté of soup consistency.
- Pound the pain de merlan, add it to the Velouté, and pass through the tammy.
- Heat, and finish at the moment of serving with liaison and butter.
- Garnish with very small mussels, poached and bearded, and small quenelles of whiting forcemeat.