How To Use veloute In A Sentence
- Starters include a tasty veloute of corn soup with slow-cooked tomato and a ricotta gnocchi with asparagus that is flavored with tomato confit and portabello-Parmesan butter. Brunch and Maybe a Bed
- After a choice of freshly baked bread the stuffed boned quail on parsnip pûrée and truffle velouté was the choice of the starters.
- Local produce is of a very high standard, and the braised fillet of turbot and scallop with spinach, asparagus and vermouth velouté highlighted just how good the fish is.
- It started out well, with a soft-boiled egg with a morel cream and truffle mouillettes (toasted fingers of bread to dip into the egg), and then a lobster tempura on a bed of ceps, with a velouté de cèpe poured all around.
- Spoon velouté foam over ravioli and garnish with chervil and truffles.
- My lasagne of rabbit with roasted ceps and thyme velouté may not be a staple in any part of the France I know, but it was a superb innovation, one of the best beginnings to a meal that I've had for a long time.
- We started with an appetiser of celeriac velouté and ham hock tortellini, which was followed by seared scallops ceviche and cucumber jelly, then pot-roasted lobster with foie gras.
- The bone-in steak, one of the very best in the city, comes with sea peas, grilled Benton's bacon artisanal, from Kentucky, delicious, wilted romaine and Nantes carrots, while the fish -- which had been oil-poached -- had artichokes, veloute, and pistachio-basil aillade. Jay Weston: Ray Stark's Exciting Restaurant Opens at LACMA
- While we think of béchamel as an all-purpose white sauce made of scalded milk, roux, and flavorings, Carême made it by enriching velouté with cream.
- For the oyster veloute, a Boozy Beginning made with Patron Silver and anejo tequilas, Ultimat Vodka and house-made dry vermouth. D.C. rocks the Patron Express
