Champignonvelouté

Ingredients for Champignonvelouté

Instructions for Champignonvelouté

To prepare the Champignonvelouté recipe, please follow these instructions:

The cleaned mushrooms sliced and steamed with butter and salt, if necessary. a little lemon juice. Velouteen legeres with egg yolks and cream, cooked through, crossing and have to thin water down with mushrooms and broth to the appropriate fund consistency, season with salt and ground white pepper, if necessary. a little sherry At snack add mushroom slices as garnish.

Velouté: Soup cooked up, smoothed over with roux, cooked glossy and crossed. Velouté can be manufactured by: light veal broth, chicken broth, fish stock and others. as a general rule, produced by soup velouté/Fund from the right, it should be used for.