A guide to modern cookery

and fried in butter may be used. The proportion of these per pound of vegetables should be respectively three oz., ten oz., and ten oz. Bread-crumb dice, prepared as described above, were greatly used in old cookery, and they lend a mellowness to a purée which is quite peculiar to them. _The Dilution of Purées._—Generally this is done by means of ordinary white consommé, though in certain cases, as, for instance, if the soup is a Lenten one, milk is used. _The Finishing._—When the purées have been strained and brought to the required consistence they should be boiled and stirred. Then they are placed on the side of the fire to simmer for twenty-five or thirty minutes. It is at this stage that they are purified by means of the careful removal of all the scum that forms on their surface. When dishing up complete them, away from the fire, with three oz. of butter per quart of soup, and pass them once more through a strainer. _Purée Garnishes._—These are usually either small fried crusts, small dice of potato fried in butter, a _chiffonade_, some kind of little _brunoise_, or, more generally, chervil _pluches_. 240—CULLISES Cullises have for their base either poultry, game, or fish. _The thickening ingredients used are_:— _For fowl_, two or three oz. of rice, or three-quarters pint of poultry velouté per lb. of fowl. _For game_, three or four oz. of lentils, or three-quarters pint of game Espagnole per lb. of game. _For fish_, a clear panada made up of French bread soaked in boiling salted milk. Use five oz. of bread and one good pint of milk per lb. of fish. Having strained and made up the Cullises, boil them while stirring (except in the case of fish cullises, which must not boil, and must be served as soon as they are made), then place them in a _bain-marie_ and butter their surfaces lest a skin should form. At the last moment complete them with two or three oz. of butter per quart. The garnish of poultry or game cullises consists of either small dice