Velouté d'Écrevisses Princesse (Crayfish Velouté Princesse)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- crayfish Velouté
- well-green asparagus tips (garnish)
- whiting forcemeat with Beurre d'écrevisse (garnish)
Instructions
- Prepare the crayfish Velouté exactly as above, without reserving any tails.
- Garnish with well-green asparagus tips and small quenelles of whiting forcemeat made with Beurre d'écrevisse.