Velouté Marie Stuart
From A guide to modern cookery, 1909
Serves 2
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 141. The excerpt below is the record exactly as published.
one pint of poultry velouté; mix therewith one-half pint of barley cream (No. 742), and rub through tammy. Add one-half pint of white consommé, and heat the velouté without letting it boil. Finish it, when about to serve, with a leason and butter. Garnish with one and one-half tablespoonfuls of best macaroni, poached and cut into dice. This soup may also be prepared as a cream. 693—VELOUTE MARIE STUART Prepare a poultry velouté with barley cream, as above. Finish it, when about to serve, with a leason and butter. Garnish with two tablespoonfuls of a brunoise
Cook this with the app: pantry check, scaling, and the assistant.