A guide to modern cookery

of game or fowl-fillets, which should be kept aside for the purpose; a fine _julienne_ of these fillets, or small quenelles made from the latter, raw. The garnish of fish cullis is generally fish-fillets poached in butter and cut up into small dice or in _julienne-fashion_. 241—BISQUES The invariable base of Bisques is shell-fish cooked in _mirepoix_. Their thickening ingredients are, or may be, rice, fish velouté, or crusts of bread fried in butter, the proportion being three oz. of rice, ten oz. of bread-crusts, or three-quarters pint of fish velouté per lb. of shell-fish cooked in _mirepoix_ (No. 228). When the soup is strained, treat it in precisely the same way as the cullises. The garnish consists of small dice of the meat from the shell-fish used. These pieces should have been put aside from the first. 242—THE VELOUTÉS These differ from the purées, cullises, and bisques in that their invariable thickening element is a velouté whose preparation is in harmony with the nature of the ingredients of the soup, these being either vegetables, poultry, game, fish, or shell-fish. _The Preparation of the Velouté._—Allow three and one-half oz. of white roux per quart of the diluent. This diluent should be ordinary consommé for a velouté of vegetables or herbs, chicken consommé for a poultry velouté, or very clear fish _fumet_ for a fish or shell-fish velouté. The procedure is exactly the same as that described under No. 25 of the leading sauces. _The Apportionment of the Ingredients._—In general, the quantities of each constituent are in the following proportion:—Velouté, one-half; the purée of the substance which characterises the soup, one-quarter; the consommé used to bring the soup to its proper consistence, one-quarter. In respect of finishing ingredients, use, for thickening, the yolks of three eggs and one-fifth pint of cream per quart of soup. Thus for four quarts of poultry velouté we arrive at the following quantities:— Poultry velouté, three pints; purée of fowl obtained from a cleaned and drawn hen weighing about three lbs., one quart; consommé for regulating consistence, one quart; leason, twelve yolks and four-fifths pint of