A guide to modern cookery

into pieces the size of a clove of garlic, a pinch of sugar, two and one-half oz. of rice, and one pint of white consommé. Set to cook gently, rub through tammy, and finish with the necessary quantity of consommé. When about to serve complete the purée by adding thereto, away from the fire, two oz. of butter. Garnish with two tablespoonfuls of poached rice, each grain being separate, and the same quantity of peeled tomatoes cut into dice and briskly tossed in butter. This soup may also be prepared as a velouté or a cream. 660—PURÉE DE TOMATES AU TAPIOCA, otherwise WALDÈZE Prepare one and one-half pints of tapioca in white consommé, and keep it a little lighter than ordinary tapioca. Also press, peel, and cut into dice the pulp of three medium-sized, very red tomatoes; poach these dice in some consommé and mix them with the tapioca. Or, failing fresh tomatoes, add to the tapioca two tablespoonfuls of concentrated tomato purée diluted in a bowl with some white consommé. Send two oz. of grated cheese to the table separately. 661—PURÉE DE TOPINAMBOUR, otherwise PALESTINE Finely mince two lbs. of Jerusalem artichokes and stew them in one oz. of butter. Add five torrefied and crushed filberts, moistened with one pint of white consommé, and set to cook gently. Rub through tammy; finish the purée with one-quarter pint of milk, in which one tablespoonful of fecula has been diluted, cold. Set to boil and add butter when dishing up. Garnish with small bread dice fried in butter. This soup may also be prepared as a velouté or a cream. 662—BISQUE D’ÉCREVISSES (1) Cut into very small dice one oz. of carrot, one oz. of onion, and two parsley stalks. Add a fragment of thyme and bay; brown this _mirepoix_ with butter, in a sautépan; throw in fifteen crayfish for “Bisque” (their average weight being about one and one-third oz.), and toss them in the _mirepoix_ until they acquire a very red colour. Sprinkle with two tablespoonfuls of burnt brandy and one-quarter pint of white wine, season with a large pinch