Velouté Agnès Sorel
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
France. Associated with France by curated dish list: velouté (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one and one-half pints of poultry velouté
- eight oz. of very fresh mushrooms
- one tablespoonful of chicken fillets
- three eggs
Method
- (1) Prepare one and one-half pints of poultry velouté, keeping it somewhat thin.
- (2) Clean, wash, peel, and quickly pound eight oz.
- of very fresh mushrooms, newly gathered if possible.
- Rub through a fine sieve, and add the resulting purée of raw mushrooms to the velouté.
- Bring the whole to the boil once or twice, and this done rub through tammy immediately.
- Finish with the leason and add butter when dishing up.
- Garnish with one tablespoonful of a julienne of raw mushrooms tossed in butter, one tablespoonful of chicken fillets, and as much salted tongue, both of which should also be cut in julienne-fashion.
- N.B.—With regard to veloutés I remind the reader that the velouté of ordinary consistence represents one-half of the soup, the purée typifying the latter represents one-quarter, while the consommé required to bring the soup to the correct degree of consistence should be in the proportion of the remaining quarter.
- The leason, per quart of the soup, should consist of the yolks of three eggs and one-sixth pint of cream, while the average quantity of butter should measure about two and one-half oz.
- (see No.
- 242).
- This soup may also be prepared as a cream.