Chapter XIII · Soups · No. 679
679—Velouté 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; heat, and finish the whole, when dishing up, with the leason and butter.
Garnish with two tablespoonfuls of an ordinary julienne and a pinch of chervil pluches.
This soup may also be prepared as a cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 679, p. 239. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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