Cream of shellfish soup (Velouté de crustacés) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

  • shallots
  • heavy cream
  • tarragon
  • milk
  • fish stock
  • dry white wine
  • egg yolks
  • cooked crabmeat
  • EYB Comments

    Can also be made with cooked lobster meat.

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

    Can also be made with cooked lobster meat.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.