Velouté Jacqueline (Fish Velouté Jacqueline)

Ingredients

• 1 3/4 litres fine Velouté de poisson
• 6 egg yolks
• 2 décilitres cream
• butter
• carrots (the red part)
• Consommé blanc
• fine peas
• asparagus tips
• rice

Instructions

1. Prepare 1 3/4 litres of fine Velouté de poisson, keeping it a little light in consistency.
2. Slake 6 egg yolks with 2 décilitres of cream and finish the Velouté at the moment of serving with this liaison and with butter.
3. Lift small balls the size of a pea from the red of the carrots with a round spoon, then cook them and reduce them down in Consommé blanc.
4. Garnish with the carrot balls, fine green peas, asparagus tips and rice in grains.