Name: Chestnut Veloute
Cook time: 110 min
Total time: 110 min
Yield: 400 servings
Cuisine: French
Ingredients: 1 oz Anise - Star (seeds); 20 ea Pheasant Whole (de-boned, skin removed, fillets cleared); 4 lb Butter Solids (for frying and thickening); 8 qt Heavy Cream (for soup and whipping); 10 ea Chestnuts (incised, cooked, peeled); 8 oz Chestnut Puree; 6 oz Chervil (scraps for garnish); 5 lb Carrots (mirepoix); 1 btl Grand Marnier (few dashes for marinade); 5 lb Leeks (mirepoix); 60 qt Chicken Stock, White (to cover); 2 oz Cardamom Seeds (crushed); 3 oz Juniper Berries (crushed); 0.5 oz Nutmeg (grated); 3 oz Pepper - Black Whole (from the mill); 8 oz Salt (for seasoning); 12 oz Mustard - Stone Ground; 6 floz Oil - Truffle Black; 1 ea Celery (mirepoix)

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Chestnut Veloute — Formulation & Method | CuliNect