Chapter XIII · Soups · No. 693
693—Velouté Marie Stuart
Prepare a poultry velouté with barley cream, as above. Finish it, when about to serve, with a leason and butter.
Garnish with two tablespoonfuls of a brunoise, and the same quantity of fine pearl barley cooked in white consommé.
This soup may also be prepared as a cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 693, p. 243. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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