Veloute Comtesse

Ingredients

• one pint of ordinary velouté
• one and one-half Ibs. of white asparagus
• one-half pint of white consommé
• one tablespoonful of a lettuce chiffonade
• twelve small white asparagus-heads

Method

1. 1

   Prepare velouté, parboil asparagus, and add to velouté.

2. 2

   Rub through a sieve, add consommé, heat, and finish with leason and butter.

3. 3

   Garnish with chiffonade and asparagus-heads.

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 COMTESSE Prepare one pint of ordinary velouté, parboil one and one- half Ibs. of white asparagus, and put them into the velouté. Complete the cooking gently. Rub through tammy, add one- half pint of white consommé, heat, and finish the preparation, when dishing up, with the leason and butter. Garnish with one tablespoonful of a lettuce chiffonade and twelve small white asparagus-heads wherefrom all leaves have been removed. This soup may also be prepared as a cream. 676—VELOUTE AU CONCOMBRES, otherwise DANOISE Peel, remove the seeds from, mince, and stew in butter one Ib. of parboil cucumber. Add this to one pint of ordinary velouté, which should have been prepared at the same time, and complete the cooking quickly. Rub through tammy, add the necessary quantity of white consommé, heat, and finish the preparation, when dishing up, with a leason and butter in the usual quantities. aay SOUPS 239 Garnish with small bread dice fried in butter. This soup may also be prepared as a cream. 677—VELOUTE CRESSONIERE After having slightly parboiled them, stew one lb. of very fresh watercress leaves in one and one-half oz. of butter, add them to one pint of ordinary velouté. Set to simmer for seven or eight minutes, rub through tammy, add one and one-half pints of ordinary white consommé, heat, and finish the prepara- tion, when dishing up, with a leason and butter. Garnish with one oz. of watercress leaves parboiled for three minutes. This soup may also be prepared as a cream. 678—VELOUTE DAME-BLANCHE Prepare one and one-half pints of clear poultry velouté. Also finely pound ten or twelve well-washed sweet almonds, moisten them, little by little, with one-sixth pint of fresh water, and rub through a strong towel, twisting the latter to assist the process. Add this almond milk to the velouté, and finish the latter, when dishing up, with the leason and butter. Garnish with one tablespoonful of the white of a chicken cut into small dice, and twelve small quenelles of chicken force- meat (in the shape of pearls) poached just before dishing up. 679—VELOUTE D’ARTOIS 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

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