Velouté de Homard à l’Indienne (Lobster Velouté, Indian Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- lobster
- Currie
- about 100 grammes lobster tail flesh
- liaison and butter
- Riz à l’Indienne
Instructions
- Proceed as for the Velouté à la Cleveland, seasoning the lobster with Currie.
- Reserve about 100 grammes of tail flesh for the garnish.
- Finish at the moment of serving with liaison and butter in the ordinary proportions.
- Garnish with the reserved flesh cut in dice, and serve Riz à l’Indienne apart.