Velouté Carmélite
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 fish velouté
- four oz. of fillets of sole
- one and one-half oz. of 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.
- 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
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- Prepare one and one-half pints of fish velouté, stew four oz.
- of fillets of sole and the same quantity of fillets of whiting in one and one-half oz.
- of butter and lemon juice.
- Pound the fish, add it to the velouté, and rub through tammy.
- Add the necessary quantity of consommé, heat the velouté, and finish it, when about to serve, with a leason and butter.
- Garnish with one tablespoonful of a julienne of poached fillets of sole and twelve small quenelles of smelt forcemeat.
- 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
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Chef's knife
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Cutting board