Veloute Dame-Blanche
From A guide to modern cookery, 1909
Serves 11
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 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
Cook this with the app: pantry check, scaling, and the assistant.