Velouté Boïeldieu

Name: Velouté Boïeldieu
Cuisine: France
Ingredients: 1.75 litre Velouté de volaille (chicken velouté); 30 pieces small quenelles (poached dumplings) in chicken forcemeat with cream; 10 pieces quenelles filled with foie gras purée; 10 pieces quenelles filled with poultry purée; 10 pieces quenelles filled with truffle purée; liaison (thickening agent, typically egg yolk and cream); butter

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

1.75 litre Velouté de volaille (chicken velouté)
30 pieces small quenelles (poached dumplings) in chicken forcemeat with cream
10 pieces quenelles filled with foie gras purée
10 pieces quenelles filled with poultry purée
10 pieces quenelles filled with truffle purée
liaison (thickening agent, typically egg yolk and cream)
butter

Instructions

Prepare one litre and three-quarters of velouté de volaille (chicken velouté) at potage consistency, incorporating poultry scraps or a carcass as it simmers. Pass through fine-mesh sieve (étamine). Heat and finish at the moment with liaison and butter, mounting au beurre (enriching with butter to finish).
For the garnish: prepare 30 small quenelles (poached dumplings) molded with a small spoon from chicken forcemeat made with cream. Fill them as follows—10 with foie gras purée, 10 with poultry purée, and 10 with truffle purée. Poach at the moment of service and add to the soup.