A guide to modern cookery

appears. Thus I shall only point out that the number of these veloutés may be increased at will, the only requisites being the change of the basic ingredient and the modification of the garnish. 690—VELOUTÉ AUX HUÎTRES Prepare one quart of very delicate fish velouté, and bear in mind that the preparation must be made as speedily as possible. (See the remarks dealing with this question which follow upon the model recipe of the velouté d’éperlans.) Add to the velouté the carefully collected liquor of the twenty-four oysters constituting the garnish, and complete, when about to serve, with a leason and butter. Garnish with four poached oysters (cleared of their beards) per each person. 691—VELOUTÉ ISOLINE Prepare one quart of poultry velouté. Complete it, when dishing up, with an ordinary leason and three oz. of crayfish butter. Garnish with three tablespoonfuls of Japanese pearls poached in white consommé. 692—VELOUTÉ MARIE LOUISE Prepare one pint of poultry velouté; mix therewith one-half pint of barley cream (No. 712), and rub through tammy. Add one-half pint of white consommé, and heat the velouté without letting it boil. Finish it, when about to serve, with a leason and butter. Garnish with one and one-half tablespoonfuls of best macaroni, poached and cut into dice. This soup may also be prepared as a cream. 693—VELOUTÉ MARIE STUART Prepare a poultry velouté with barley cream, as above. Finish it, when about to serve, with a leason and butter. Garnish with two tablespoonfuls of a _brunoise_, and the same quantity of fine pearl barley cooked in white consommé. This soup may also be prepared as a cream. 694—VELOUTÉ AU POURPIER Proceed exactly as directed under “Velouté Cressonière” (No. 677), but substitute purslain for the watercress. 695—VELOUTÉ A LA SULTANE Prepare one quart of poultry velouté. Finish it, when dishing up, with a leason composed of the yolks of three eggs diluted with one-fifth pint of sweet-almond milk (made by pounding eighteen sweet almonds, mixing therewith one-fifth pint of water, and straining the whole through a twisted towel), and three oz. of pistachio butter. The velouté should be of