Velouté aux Grenouilles, Otherwise Sicilienne
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.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- one and one-half pints of delicate
- two tablespoonfuls of white wine
- three and one-half oz. of best butter
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.
Method
Chef Wood
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- Prepare one and one-half pints of delicate and rather thin fish velouté.
- Trim fifteen or twenty frogs’ legs;
- toss them in butter without letting them acquire any colour, and set them to poach for ten minutes in two tablespoonfuls of white wine and the juice of a lemon.
- Pound them in a mortar;
- add the resulting purée to the velouté;
- set to simmer for seven or eight minutes, and rub through tammy.
- Heat the velouté, and finish it, when dishing up, with the ordinary leason and three and one-half oz.
- of best butter.
- Do not garnish this velouté.
- This soup may also be prepared as a cream.
Plating
Cookware for this recipe
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Saucepan
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Mortar and pestle