A guide to modern cookery

probably turn, in spite of every possible precaution. 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 lb. 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—VELOUTÉ CARMÉLITE 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—VELOUTÉ AUX CAROTTES, otherwise NIVERNAISE Cut into thin slices one lb. 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—VELOUTÉ COMTESSE Prepare one pint of ordinary velouté, parboil one and one-half lbs. of white asparagus, and put them into the velouté. Complete the