A guide to modern cookery

Garnish with one tablespoonful of the white of a chicken cut into small dice, and twelve small quenelles of chicken forcemeat (in the shape of pearls) poached just before dishing up. 679—VELOUTE D’ARTOIS Prepare one pint of ordinary velouté, and mix therewith onehalf pint of a purée of haricot beans. Rub through tammy; add one-half pint of white consommé; heat, and finish the whole, when dishing up, with the leason and butter. Garnish with two tablespoonfuls of an ordinary julienne and a pinch of chervil pluches. This soup may also be prepared as a cream. 680—VELOUTE D’EPERLANS Prepare a thin panada with one pint of boiled milk and two and one-half oz. of crumbled bread. Season with a pinch of salt and a very small quantity of mignonette. Also stew gently, in one oz. of butter, two tablespoonfuls of chopped onion, two and one-half oz. of fillets of smelt, one-half lb. of fillets of sole, or the meat of a dory, and the juice of the quarter of a lemon. Add the fish, stewed in butter and pounded, to the panada, together with one-half pint of ordinary thin velouté. Rub through tammy ; heat; season with a very little cayenne, and finish the whole, when dishing up, with an ordinary leason and one and one-half oz. of butter. N.B.—1. In view of the decided flavour of the smelt, and the really disagreeable taste it imparts to a preparation which contains overmuch of it, its flesh should never exceed the proportion of one-third of the required quantity of fish. The remaining two-thirds should be supplied by a fish of neutral flavour, such as the sole or dory, both of which are admirably suited to this purpose. 2. The velouté d’éperlans should, like almost all fish veloutés, be prepared as quickly as possible, and at the last moment. The process should not last longer than thirty minutes, for, if there be any delay, the preparation will turn and lose its flavour. 3. For this soup I elected to use a panada as the thickening element, instead of a fish velouté, the reason being that, were the latter used, the taste of fish would in the end be too pronounced. 681—VELOUTE D’EPERLANS JOINVILLE Proceed in the matter of the base of the soup as in No. 680. Finish the velouté with an ordinary leason and one and onehalf oz. of shrimp butter. Garnish with six crayfish tails, cut into four pieces, and one tablespoonful of a short julienne of truffles and mushrooms. 682—VELOUTE D’EPERLANS PRINCESSE The same as above, with twelve small quenelles of smelt forcemeat with crayfish butter, and one tablespoonful of very green asparagus-heads per quart of velouté. 683—VELOUTE AUX GRENOUILLES, otherwise SICILIENNE Prepare one and one-half pints of delicate and rather thin fish velouté. Trim fifteen or twenty frogs’ legs; toss them in butter without letting them acquire any colour, and set them to poach for ten minutes in two tablespoonfuls of white wine and the juice of a lemon. Pound them in a mortar; add the resulting purée to the velouté; set to simmer for seven or eight minutes, and rub through tammy. Heat the velouté, and finish it, when dishing up, with the ordinary leason and three and one-half oz. of best butter. Do not garnish this velouté. This soup may also be prepared as a cream. 684—-VELOUTE DE HOMARD, otherwise CARDINAL. Prepare one and three-quarter pints of bisque de homard (No. 663), but substitute velouté for the thickening with rice. Rub through tammy; heat, and complete, when dishing up, with two and one-half oz. of lobster butter and three-quarters oz. of red butter. Garnish with two baba-moulds of a royale of lobster, cut by means of a fancy-cutter in the shape of a cross. Shell-fish veloutés do not admit of an egg-yolk leason. 685—VELOUTE DE HOMARD A CLEVELAND