Veloute de Blanchaille au Currie

Ingredients

• three oz. of finely chopped onion
• one-half coffeespoonful of curry
• one and one-half pints of boiling water
• a pinch of salt
• a few sprigs of saffron (or a little of it powdered)
• two oz. of Viennese bread
• three-quarters Ib. of very fresh Blanchailles
• the yolks of three eggs
• one-fifth pint of cream

Method

1. 1

   Cook the onion in butter without coloring.

2. 2

   Add curry, boiling water, a faggot, salt, saffron, and bread.

3. 3

   Boil for ten minutes, then add Blanchailles and cook over a brisk fire.

4. 4

   Rub through a sieve, finish with egg yolks and cream, and serve over buttered bread, rice, or poached vermicelli.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 137. The excerpt below is the record exactly as published.

VELOUTE DE BLANCHAILLE AU CURRIE Bear in mind that this soup ought to be made and served within the space of twenty minutes, for if it be left to stand for however short a time, it will most probably turn, in spite of every possible precaution. Cook three oz. of finely chopped onion in butter without colouration, besprinkle with one-half coffeespoonful of curry, moisten with one and one-half pints of boiling water, add a faggot, a pinch of salt, a few sprigs of saffron (or a little of it powdered), and two oz. of Viennese bread. Set to boil for ten minutes; this done add three-quarters Ib. of very fresh Blanchailles, and cook over a brisk fire. Rub through a hair-sieve, finish by means of a leason con- sisting of the yolks of three eggs and one-fifth pint of cream

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