A guide to modern cookery

and flavour it with curry. Preserve a sufficient quantity of meat from the tail to afford an abundant garnish. For the rest of the process proceed exactly as the preceding recipe directs. Garnish with the reserved meat cut into dice, and four tablespoonfuls of rice à l’Indienne; send the latter to the table separately. 687—VELOUTÉ DE HOMARD A L’ORIENTALE Prepare a medium-sized lobster after the manner directed in “Homard à la Newburg with raw lobster” (see No. 948), and season with curry. Reserve a few slices of the meat of the tail for the garnish; finely pound the remaining portions and the shell; add the lobster sauce, and combine the whole with one quart of ordinary velouté, kept somewhat light. Rub through a sieve, first, then through tammy; heat the velouté without letting it boil; add the necessary quantity of consommé, and finish the preparation, when about to serve, with three oz. of butter. Garnish with the reserved meat cut into dice, and two tablespoonfuls of rice à l’Indienne, each grain of which should be kept distinct and separate. 688—VELOUTÉ DE HOMARD AU PAPRIKA Prepare a medium-sized lobster à l’Américaine, and, in addition to the usual ingredients of the preparation, include two _concassed_ tomatoes and two roughly chopped onions. Season with paprika. For the rest of the operation, proceed exactly as directed under “Velouté à la Cleveland.” Garnish with lobster meat cut into dice, two tablespoonfuls of rice, and one tablespoonful of pimentos cut into dice. 689—VELOUTÉ DE HOMARD A LA PERSANE Proceed exactly as for “Velouté de Homard à l’Orientale.” Garnish with lobster meat in dice, one tablespoonful of pimentos in dice, and two tablespoonfuls of pilaff rice, to which add a very little saffron. _Remarks relating to the Variation of these Veloutés._—By merely substituting an equivalent quantity of crayfish, shrimps, or crabs, for the lobster, the recipes dealing with veloutés of lobster, given above, may be applied to _Veloutés of Crayfish_, _Shrimps_, or _Crabs_. It would therefore be pointless to repeat them, since all that is needed is to read crayfish, shrimps, or crabs wherever the word lobster