Velouté Jacqueline

Name: Velouté Jacqueline
Cuisine: France
Ingredients: 1.75 liters velouté de poisson (fish velouté, a mother sauce); 6 whole egg yolks; 200 ml crème fraîche (heavy cream); to taste butter; small portions carrot balls (rouge de carotte), pea-sized; as needed small peas, bright green; as needed asparagus tips; as needed rice grains

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

1.75 liters velouté de poisson (fish velouté, a mother sauce)
6 whole egg yolks
200 ml crème fraîche (heavy cream)
to taste butter
small portions carrot balls (rouge de carotte), pea-sized
as needed small peas, bright green
as needed asparagus tips
as needed rice grains

Instructions

Prepare 1.75 liters of fine velouté de poisson (fish velouté), maintaining a slightly light consistency.
At the moment of service, finish the soup with a liaison of 6 egg yolks whisked together with 200 ml of crème fraîche and butter.
For the garnish: small pea-sized balls of carrot, cut with a round spoon, cooked and placed in white consommé; small bright-green peas; asparagus tips; and rice grains. Add all garnish elements to the soup.