Velouté aux Huitres
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 140. The excerpt below is the record exactly as published.
VELOUTE AUX HUITRES Prepare one quart of very delicate fish velouté, and bear in mind that the preparation must be made as speedily as pos- sible. (See the remarks dealing with this question which follow upon the model recipe of the velouté d’éperlans.) SOUPS 243 Add to the velouté the carefully collected liquor of the twenty-four oysters
Cook this with the app: pantry check, scaling, and the assistant.