A guide to modern cookery

Cook three oz. of finely chopped onion in butter without colouration, besprinkle with one-half coffeespoonful of curry, moisten with one and one-half pints of boiling water, add a faggot, a pinch of salt, a few sprigs of saffron (or a little of it powdered), and two oz. of Viennese bread. Set to boil for ten minutes; this done add three-quarters Ib. of very fresh Blanchailles, and cook over a brisk fire. Rub through a hair-sieve, finish by means of a leason consisting of the yolks of three eggs and one-fifth pint of cream, and pour the whole into the soup-tureen over some dried slices of bread (buttered), over rice, or over some previously poached vermicelli. Serve at once. 673—VELOUTE CARMELITE Prepare one and one-half pints of fish velouté, stew four oz. of fillets of sole and the same quantity of fillets of whiting in one and one-half oz. of butter and lemon juice. Pound the fish, add it to the velouté, and rub through tammy. Add the necessary quantity of consommé, heat the velouté, and finish it, when about to serve, with a leason and butter. Garnish with one tablespoonful of a julienne of poached fillets of sole and twelve small quenelles of smelt forcemeat. This soup may also be prepared as a cream. 674—VELOUTE AUX CAROTTES, otherwise NIVERNAISE Cut into thin slices one Ib. of the red part only of carrots, season with a pinch of table-salt and twice that amount of castor-sugar, and stew in one oz. of butter. Add one pint of ordinary thin velouté and let the cooking of the carrots be completed therein. Rub through tammy, finish with one-half pint of white consommé, set to boil, and complete the preparation, when dishing up, with the leason and butter. Garnish with one and one-half tablespoonfuls of a fine brunoise of the red part of carrots. This soup may also be prepared as a cream. 675—VELOUTE COMTESSE Prepare one pint of ordinary velouté, parboil one and onehalf Ibs. of white asparagus, and put them into the velouté. Complete the cooking gently. Rub through tammy, add onehalf pint of white consommé, heat, and finish the preparation, when dishing up, with the leason and butter. Garnish with one tablespoonful of a lettuce chiffonade and twelve small white asparagus-heads wherefrom all leaves have been removed. This soup may also be prepared as a cream. 676—VELOUTE AU CONCOMBRES, otherwise DANOISE Peel, remove the seeds from, mince, and stew in butter one Ib. of parboil cucumber. Add this to one pint of ordinary velouté, which should have been prepared at the same time, and complete the cooking quickly. Rub through tammy, add the necessary quantity of white consommé, heat, and finish the preparation, when dishing up, with a leason and butter in the usual quantities. Garnish with small bread dice fried in butter. This soup may also be prepared as a cream. 677—VELOUTE CRESSONIERE After having slightly parboiled them, stew one lb. of very fresh watercress leaves in one and one-half oz. of butter, add them to one pint of ordinary velouté. Set to simmer for seven or eight minutes, rub through tammy, add one and one-half pints of ordinary white consommé, heat, and finish the preparation, when dishing up, with a leason and butter. Garnish with one oz. of watercress leaves parboiled for three minutes. This soup may also be prepared as a cream. 678—VELOUTE DAME-BLANCHE Prepare one and one-half pints of clear poultry velouté. Also finely pound ten or twelve well-washed sweet almonds, moisten them, little by little, with one-sixth pint of fresh water, and rub through a strong towel, twisting the latter to assist the process. Add this almond milk to the velouté, and finish the latter, when dishing up, with the leason and butter.