Chapter XIII · Soups · No. 682
682—Velouté d’Éperlans Princesse
The same as above, with twelve small quenelles of smelt forcemeat with crayfish butter, and one tablespoonful of very green asparagus-heads per quart of velouté.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 682, p. 240. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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