Chapter XIII · Soups · No. 691
691—Velouté Isoline
Prepare one quart of poultry velouté. Complete it, when dishing up, with an ordinary leason and three oz. of crayfish butter.
Garnish with three tablespoonfuls of Japanese pearls poached in white consommé.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 691, p. 243. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →