Velouté Marie Louise
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- Rub
- one pint of poultry velouté
- Cut
- one and one-half tablespoonfuls of best macaroni
- Cream
- one-half pint of white consommé
Contains
GlutenMilk
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 pint of poultry velouté;
- mix therewith one-half pint of barley cream (No.
- 712), and rub through tammy.
- Add one-half pint of white consommé, and heat the velouté without letting it boil.
- Finish it, when about to serve, with a leason and butter.
- Garnish with one and one-half tablespoonfuls of best macaroni, poached and cut into dice.
- This soup may also be prepared as a cream.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board