A guide to modern cookery

cooking gently. Rub through tammy, add one-half 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—VELOUTÉ AU CONCOMBRES, otherwise DANOISE Peel, remove the seeds from, mince, and stew in butter one lb. 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—VELOUTÉ CRESSONIÈRE 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—VELOUTÉ 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. 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—VELOUTÉ D’ARTOIS Prepare one pint of ordinary velouté, and mix therewith one-half pint of a purée of haricot beans. Rub through tammy; add one-half pint of white consommé; heat, and finish the whole, when dishing