Velouté Derby

Ingredients

• 1 litre and a half rice Velouté
• a pinch of curry
• 2 décilitres and a half Soubise purée
• the ordinary liaison
• butter
• poultry forcemeat with foie gras (garnish)
• pearls of truffle (garnish)
• rice in the grain (garnish)

Instructions

1. Prepare 1 litre and a half of rice Velouté as for the Velouté à la Bourdaloue.
2. Flavour it with a pinch of curry.
3. Add 2 décilitres and a half of Soubise purée and heat without boiling.
4. Finish at the moment with the ordinary liaison and butter.
5. Garnish with very small quenelles of poultry forcemeat with foie gras, pearls of truffle, and rice in the grain.