Potaqe Baqration Maiqre
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
Contains
CrustaceansFishMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Prepare one and one-half pints of fresh velout^, and mix therewith one-quarter pint of mushroom velout^.
- (For making this, see " Velout6 Agn^s Sorel," No.
- 671.) Heat without boiling;
- pass through a strainer, and finish, when about to serve, with the same leason as for ordinary velout^, and two and one-half oz.
- of butter.
- Garnish with one fillet of sole, poached very white, and cut into a julienne ;
- twelve small quenelles of sole or whiting forcemeat finished with crayfish butter, and six crayfishes' tails cut into small pieces.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Sieve