Potage Cambacérès (Pigeon and Crayfish Soup)

Ingredients

• 1 litre Velouté Colombine
• 1 litre Velouté d’écrevisses
• pigeon forcemeat
• crayfish tails
• stiff sauce Béchamel

Instructions

1. Finish 1 litre of Velouté Colombine and 1 litre of Velouté d’écrevisses completely, that is thickened and buttered.
2. Mix the two Veloutés together.
3. Bind a salpicon of crayfish tails with stiff sauce Béchamel.
4. Mould 10 quenelles of pigeon forcemeat with the spoon, fill them with the salpicon and poach them at the moment of serving.