Veloute d'Eperlans Joinville
From A guide to modern cookery, 1909
Serves 2
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 139. The excerpt below is the record exactly as published.
VELOUTE D’EPERLANS JOINVILLE Proceed in the matter of the base of the soup as in No. 680. Finish the velouté with an ordinary leason and one and one- half oz. of shrimp butter. Garnish with six crayfish tails, cut into four pieces, and one tablespoonful of a short julienne of truffles and mushrooms
Cook this with the app: pantry check, scaling, and the assistant.