A guide to modern cookery

sufficient quantity of curry, moisten with the strained cookingliquor of the pieces of rabbit, bring to the boil, and set to simmer for seven or eight minutes. Rub through tammy and then despumate for twenty minutes, adding from time to time one or two tablespoonfuls of consommé with the view of promoting the clarification of the cullis. When about to serve finish the latter with three or four tablespoonfuls of cream. Garnish with eighteen very small slices taken from the pieces of rabbit and two oz. of rice 4 I’Indienne, serving the latter separately. 669—COULIS DE PERDREAU A LA PUREE DE MARRONS, otherwise A LA MANCELLE Split the shells of fifteen fine chestnuts, put them in a stewpan with water, boil them for five minutes, and shell and peel them quickly while they are still very hot. Then cook them gently in one-half pint of white consommé with one-third of a stick of celery, minced, and one piece of loaf-sugar. Poéle a partridge, remove the fillets for the purpose of garnish, bone the rest, and pound it finely together with the carcass and the poéling liquor. Add the chestnuts, pound the whole, and add some consommé to the resulting purée with the object of facilitating the rubbing through tammy. This done, add to the preparation about one-quarter pint of very clear game stock, bring the whole to the boil, pass it through a strainer, and finish the cullis, when dishing up, with a very little cayenne and one and one-half oz. of butter. Garnish with the fillets of partridge cut into a small julienne. 670—COULIS DE VOLAILLE, otherwise A LA REINE Poach in one quart of white consommé a cleaned fowl! weighing about three lbs. and two oz. of rice previously blanched. Having cooked the fowl, withdraw it, raise its fillets, and put them aside. Bone the remainder and finely pound the meat. When the latter is a smooth paste mix therewith the rice, which should be very well cooked, add the necessary amount of white consommé to the purée, and rub through tammy. Bring the cullis to the boil and pass it through a fine strainer. Finish the preparation, when dishing up, with a leason composed of the yolks of three eggs, one-sixth pint of cream, and three oz. of butter. Garnish with the reserved fillets cut into small, regular dice. This soup may also be prepared as a velouté or a cream. | | | 671—VELOUTE AGNES SOREL (1) Prepare one and one-half pints of poultry velouté, keeping it somewhat thin. (2) Clean, wash, peel, and quickly pound eight oz. of very fresh mushrooms, newly gathered if possible. Rub through a fine sieve, and add the resulting purée of raw mushrooms to the velouté. Bring the whole to the boil once or twice, and this done rub through tammy immediately. Finish with the leason and add butter when dishing up. Garnish with one tablespoonful of a julienne of raw mushrooms tossed in butter, one tablespoonful of chicken fillets, and as much salted tongue, both of which should also be cut in julienne-fashion. N.B.—With regard to veloutés I remind the reader that the velouté of ordinary consistence represents one-half of the soup, the purée typifying the latter represents one-quarter, while the consommé required to bring the soup to the correct degree of consistence should be in the proportion of the remaining quarter. The leason, per quart of the soup, should consist of the yolks of three eggs and one-sixth pint of cream, while the average quantity of butter should measure about two and one-half oz. (see No. 242). This soup may also be prepared as a cream. 672—VELOUTE DE BLANCHAILLE AU CURRIE Bear in mind that this soup ought to be made and served within the space of twenty minutes, for if it be left to stand for however short a time, it will most probably turn, in spite of every possible precaution.