Velouté Dame Blanche (Chicken Velouté with Almond Milk)

Ingredients

• 1 and a half litres chicken Velouté
• 100 grammes white roux
• 2 and a half decilitres almond milk
• Liaison
• Butter
• Chicken breast
• Chicken mousseline forcemeat

Instructions

1. Prepare 1 and a half litres of chicken Velouté, using 100 grammes of white roux per litre of moistening liquid.
2. Pass it through the étamine.
3. Add 2 and a half decilitres of almond milk and heat without boiling.
4. Complete at the last moment with the liaison and butter.
5. Garnish with chicken breast cut in very small dice and small quenelles of chicken mousseline forcemeat.