A soup of pheasant and red kidney bean velouté with port, garnished with strips of pheasant and croûtons.
"Velvet in the style of Arras." A soup of puréed white haricot beans (US: navy beans) diluted with velouté garnished with tapioca.
A soup of chicken velouté with puréed artichoke hearts and mushrooms, garnished with truffles cut into strips.
There are different ways of preparing this. 1) Veal velouté with macaroni, served with grated cheese or, alternatively 2) fish velouté with mushrooms, strips of fillets of sole, garnished with fish quenelles with crayfish butter and crayfish tails. The latter is also known as velouté Bagration maigre.
A fish velouté with mushroom essence and a garnish of julienne of fillets of sole and crayfish quenelles with crayfish butter.
A soup of velouté of calf's foot with turtle herbs garnished with julienne of calf's foot and veal quenelles.
