Velouté d'Écrevisses à la Normande (Crayfish Velouté à la Normande)

Ingredients

• crayfish Velouté
• the water of the garnish oysters
• a little fumet of sole
• 20 small oysters

Instructions

1. Make the crayfish Velouté as for the Velouté d'Écrevisses à la Joinville, without reserving either tails or shells.
2. Add the water of the garnish oysters, completed with a little fumet of sole to loosen the Velouté.
3. Garnish with 20 small oysters, poached and bearded.