Velouté d’Éperlans à la Saint-Malo (Smelt Velouté, Saint-Malo Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Velouté d’Éperlans (as in the initial recipe)
- ordinary liaison
- 200 grammes Beurre de crevette
- shrimp tails
- small quenelles of sole forcemeat with cream
Instructions
- Prepare the Velouté d’Éperlans as in the initial recipe.
- Finish it with the ordinary liaison and 200 grammes of Beurre de crevette.
- Garnish with shrimp tails and small quenelles of sole forcemeat with cream.