Chapter XIII · Soups · No. 683
683—Velouté aux Grenouilles, otherwise Sicilienne
Prepare one and one-half pints of delicate and rather thin fish velouté.
Trim fifteen or twenty frogs’ legs; toss them in butter without letting them acquire any colour, and set them to poach for ten minutes in two tablespoonfuls of white wine and the juice of a lemon. Pound them in a mortar; add the resulting purée to the velouté; set to simmer for seven or eight minutes, and rub through tammy.
Heat the velouté, and finish it, when dishing up, with the ordinary leason and three and one-half oz. of best butter.
Do not garnish this velouté.
This soup may also be prepared as a cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 683, p. 240. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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