Chapter XIII · Soups · No. 681
Built upon: No. 680Velouté d’Éperlans
681—Velouté d’Éperlans Joinville
Proceed in the matter of the base of the soup as in No. 680, Velouté d’Éperlans.
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 681, p. 240. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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