Velouté Isoline (Chicken Velouté Soup with Crayfish Butter)

Ingredients

• 1 litre clear chicken Velouté
• 1 fowl
• 2 décilitres white Consommé with Japanese pearls
• Cream liaison
• 200 grammes Beurre d’écrevisse

Instructions

1. Cook a fowl, entirely boned and weighing 550 to 600 grammes, in 1 litre of clear chicken Velouté.
2. When it is cooked, pound the flesh to a purée.
3. Return the purée to the Velouté and pass the soup through the étamine.
4. Add 2 décilitres of white Consommé with Japanese pearls and heat without boiling.
5. At the moment of serving, finish with the cream liaison and 200 grammes of Beurre d’écrevisse.