Velouté Marie Stuart
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- two tablespoonfuls of a brunoise
- Cream
Contains
Milk
Read from the ingredients, not verified. Check labels.
Method
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- Prepare a poultry velouté with barley cream, as above.
- Finish it, when about to serve, with a leason and butter.
- Garnish with two tablespoonfuls of a brunoise, and the same quantity of fine pearl barley cooked in white consommé.
- This soup may also be prepared as a cream.