- 60g hay
- 1 litre chick stock
- 500g cream
- 10g salt
Hay froth veloute
Hay froth veloute
Hay froth/veloute
From Andy Mcfadden, L'Autre Pied
Component of the Roast Breasts & Confit Legs of Grouse with Beetroot, Black Pudding, Blackberries & Toasted Hay recipe www.thestaffcanteen.com/recipe/roast-breasts-confit-legs-of-grouse-with-beetroot-black-pudding-blackberries-toasted-hay/
Ingredients
Method
Toast the hay, add to boiling stock/cream. Infuse for 30mins. Add half the cream after the cooking process. Strain. Use as a froth.
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