Velouté de Crevettes à la Mignon (Shrimp Velouté à la Mignon)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Velouté de Crevettes à la Normande
- very fine peas cooked à l'anglaise (garnish)
- small pearls of truffle (garnish)
- whiting forcemeat
- Beurre de crevette
Instructions
- Make the preceding shrimp Velouté (à la Normande), omitting the addition of reduced oyster water.
- Garnish with 3 spoonfuls in all of very fine peas cooked à l'anglaise, small pearls of truffle, and small quenelles of whiting forcemeat — half plain, half made with Beurre de crevette.