Potage Bagration (Rich)

Ingredients

• 625 grams veal shoulder (rouelle de veau), cut into large dice
• 1.25 liters velouté (silky light stock sauce) made with veal fond
• 4 whole egg yolks
• 150 milliliters heavy cream
• 100 grams butter
• 3 tablespoons fine macaroni, poached and cut into 2-centimeter lengths
• grated cheese

Instructions

1. Melt butter in a heavy-bottomed pot over medium heat without allowing any coloration. Add the diced veal and stiffen it gently in the butter without browning.
2. Add the velouté (light veal stock sauce) and simmer very gently until the veal is fully cooked.
3. Remove from heat. Pound the veal very finely in a mortar or food mill, then thin the resulting purée with the velouté. Pass the entire soup through fine mesh (étamine) and return to the pot.
4. Heat gently without allowing it to come to a boil.
5. Finish the soup by tempering the liaison: whisk together the egg yolks and heavy cream, then slowly incorporate this mixture into the hot soup while stirring constantly. Finish by mounting with butter (monter au beurre) — add the cold butter in small pieces, stirring until fully emulsified.
6. Add the macaroni garnish to the tureen or individual bowls. Serve grated cheese separately on the side.