Cold Velouté de Volaille for Suppers

Ingredients

• 30 grammes butter
• 35 grammes flour
• well clarified
• 2 decilitres and a half light
• a little Consommé
• an essence of tomatoes or of sweet peppers

Instructions

1. Make a roux at the rate of 30 grammes of butter and 35 grammes of flour per litre of Consommé.
2. Proceed as for an ordinary Velouté, moistening with a well clarified, full-bodied Consommé.
3. Let it dépouiller for an hour and a half, adding during that time half again the quantity of Consommé used for the moistening.
4. When it is well dépouillé and thoroughly degreased, pass it through the silk sieve.
5. Add, per litre, 2 decilitres and a half of light and very fresh cream.
6. Let it cool, stirring continuously with a wooden spoon.
7. Pass it once more through the sieve, and bring it to the point if need be with a little Consommé, so that it has the consistency of a thickened Consommé.
8. If wished, add an essence of tomatoes or of sweet peppers, or a cream of crayfish, of shrimp or of game — just enough to give a discreet savoury note.