Velouté of Smelt à la Joinville

Ingredients

• Velouté (velouté sauce, a blond roux-based mother sauce)
• 200 grams Shrimp butter (beurre de crevette)
• Crayfish tails
• Truffles
• Mushrooms

Instructions

1. Prepare a velouté according to the standard formula. Adjust the consistency with the ordinary liaison (roux and stock). Finish with 200 grams of shrimp butter, whisking to incorporate smoothly.
2. Garnish the soup with crayfish tails, truffles, and mushrooms, all cut in julienne (thin matchstick strips).