Velouté Carmen
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1.5 litre Velouté au riz (rice velouté)
- 2.5 décilitre tomato purée
- butter
Instructions
- Prepare the rice velouté (velouté au riz) as described in the preceding recipe. Add the bright red tomato purée to it.
- Heat the soup and bind it (lier). Just before serving, mount it with butter (monter au beurre).
- Garniture: Same as that for Velouté à l'Andalouse.