Seafood, Cornish Hen, and Walnut Veloute
  
 
 Step 13:

Stirring constantly, add the rest of the dijon mustard, mushrooms, seafood and hen. Simmer for 5 minutes then add the stock and the heavy cream. 
  
 
 Step 14:

Make a flour and cornstarch slurry and slowly add it to desired thickness.
  
 
 Step 15:

Garnish with Whipped Cream and the remainder of walnuts (crushed). Cream melted in this picture.

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