A guide to modern cookery

and mushrooms. 682—VELOUTÉ D’ÉPERLANS 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—VELOUTÉ 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—VELOUTÉ 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—VELOUTÉ DE HOMARD A CLEVELAND Break up two small live lobsters or one medium-sized one, and prepare it à l’Américaine (see “Lobster à l’Américaine”). Reserve a few slices of the meat for garnishing purposes. Finely pound the rest with the shell; combine the purée with one quart of ordinary velouté prepared beforehand, and add the lobster sauce. Rub through a sieve, first, then through tammy; heat without allowing to boil; add the required quantity of consommé, and once more pass the whole through a strainer. Complete, when dishing up, with three oz. of best butter. Garnish with one-half tablespoonful of peeled tomato pulp, cut into dice and half-melted in butter, and the reserved slices of lobster cut into dice. 686—VELOUTÉ DE HOMARD A L’INDIENNE Prepare the lobster à l’Américaine as above,