Velouté D’artois
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- one pint of ordinary velouté
- Cream
- Butter
- a pinch of chervil pluches
- two tablespoonfuls of an ordinary julienne
- Rub
- one-half pint of white consommé
Contains
Milk
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.
- 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 pint of ordinary velouté, and mix therewith one-half pint of a purée of haricot beans.
- Rub through tammy;
- add one-half pint of white consommé;
- heat, and finish the whole, when dishing up, with the leason and butter.
- Garnish with two tablespoonfuls of an ordinary julienne and a pinch of chervil pluches.
- This soup may also be prepared as a cream.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board