Velouté Caroline
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Velouté au riz (rice velouté)
- Royale de riz au lait d'amandes (rice royale with almond milk)
- Riz poché (poached rice)
- Beurre (butter)
Instructions
- Prepare a rice velouté (velouté au riz) using the same proportions as the Velouté à la Bourdaloue.
- Heat the velouté, bind it (lier), and mount with butter (monter au beurre) at the moment of service.
- Garnish with a royale of rice with almond milk (Royale de riz au lait d'amandes), and poached rice (riz poché) kept in whole, distinct grains.
- Note: This may also be prepared as a cream velouté (en Crème).