A guide to modern cookery

pound the veal; dilute the purée with velouté, and rub through tammy. Add one pint of white consommé; heat without boiling, and complete the preparation, when dishing up, with a leason of the yolks of three eggs diluted with four tablespoonfuls of cream and two oz. of butter. Garnish with thin macaroni cut into short lengths, and send some grated cheese to the table separately. 717—POTAGE BAGRATION MAIGRE Prepare one and one-half pints of fresh velouté, and mix therewith one-quarter pint of mushroom velouté. (For making this, see “Velouté Agnès Sorel,” No. 671.) Heat without boiling; pass through a strainer, and finish, when about to serve, with the same leason as for ordinary velouté, and two and one-half oz. of butter. Garnish with one fillet of sole, poached very white, and cut into a _julienne_; twelve small quenelles of sole or whiting forcemeat finished with crayfish butter, and six crayfishes’ tails cut into small pieces. 718—POTAGE CHOISEUL Prepare a “purée Conti” (No. 640) with an excellent _fumet_ of game. Garnish with two tablespoonfuls of sorrel, _ciseled_ and cooked in butter, and two tablespoonfuls of poached rice. 719—POTAGE COMPIÈGNE Prepare a light “Purée Soissonnaise”; butter it well, and add thereto as garnish three tablespoonfuls of _ciseled_ sorrel cooked in butter, and chervil _pluches_. 720—POTAGE DERBY Add one-half pint of Soubise purée (No. 104) to one pint of “Crème de Riz” (No. 711) flavoured with a very little curry. Rub the whole through tammy. Add one-half pint of white consommé, and heat without boiling. Complete, when about to serve, with an ordinary leason and three oz. of butter. Garnish with twelve small quenelles of chicken forcemeat combined with one-third of its volume of foie-gras purée, one tablespoonful of little truffle pearls, and an equal quantity of poached rice, each grain of which must be kept distinct and separate. 721—POTAGE A LA DIANE Cook one-half lb. of lentils with the usual garnish. Roast two medium-sized partridges, keeping them slightly underdone, and remove their fillets. Complete the cooking of the partridges with the lentils, drained of their cooking-liquor, in one pint of game consommé.