Recipes > Soup > Potage Velouté

Potage Velouté


  • 1 1/2 cups of tapioca
  • salt
  • pepper
  • lump of butter
  • yolks of 2 eggs
  • 1 pint of hot milk


Boil the tapioca in two quarts of water and season with salt and pepper. At the bottom of a tureen place the butter and the yolks, pour the tapioca over while it is still boiling, add the hot milk and serve.


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Twenty-four Little French Dinners (1919).

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