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Veloute Carmelite

Name: Veloute Carmelite
Yield: 4 servings
Ingredients: one and one-half pints of fish velouté; four oz. of fillets of sole; the same quantity of fillets of whiting; one and one-half oz. of butter; lemon juice

From A guide to modern cookery, 1909

Serves 4

This soup may also be prepared as a cream.

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 138. The excerpt below is the record exactly as published.

VELOUTE CARMELITE 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

Cook this with the app: pantry check, scaling, and the assistant.