Mary Louise veloute (Velouté Marie Louise) from The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes (page 245) by Auguste Escoffier

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Cream of barley (Crème d'orge)" called for in this recipe requires cooking for 2.5 hours. Uses the book's "Poultry stock" and "The preparation of clarified consomme for clear soups (La préparation des fonds clarifiés)". See recipe for a variation.

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