A guide to modern cookery

cream. _Rules Relative to the Preparation._—If the velouté is to be of lettuce, chicory, celery, or mixed herbs, these ingredients are scalded for five minutes, drained, gently stewed in butter, and added to the prepared velouté in which their cooking is completed. If carrots, turnips, onions, &c., are to be treated, finely mince them, stew them in butter without allowing them to acquire any colour, and add them to the velouté. If fowl be the base, cook it in the velouté. This done, withdraw it, remove the meat, finely pound same, and add it to the velouté, which is then rubbed through tammy. In the case of fish the procedure is the same as for fowl. For game, roast or _sauté_ the selected piece, bone it, finely pound the meat, and combine the latter with the velouté, which should then be rubbed through tammy. For shell-fish, cook these in a _mirepoix_, finely pound them together with the latter, add to the velouté, and pass the whole through tammy. _The Completing of Velouté._—Having passed the soup through tammy, bring it to its proper degree of consistence with the necessary quantity of consommé, boil while stirring, and place in a _bain-marie_. At the last moment finish the soup with the leason and two oz. of butter per quart of liquid. _Garnish for Velouté._—In the case of vegetables: _Chiffonade_, fine _printaniers_, or _brunoise_. For fowl and game: The fillets of one or the other, poached and cut into small dice or in _julienne-fashion_; little quenelles made with the raw fillets, or either fowl or game royales. For fish: Small dice or fine _julienne_ of fish fillets poached in butter. For shell-fish: Small dice of cooked shell-fish meat put aside for the purpose. _Remarks._—In certain circumstances these garnishes are increased by means of three tablespoonfuls of poached rice per quart of the soup. 243—THE CREAMS Practically speaking, the preparation of the creams is the same as that of the veloutés, but for the following exceptions:— 1. In all circumstances, _i.e._, whatever be the nature of the soup, velouté is substituted for clear Béchamel. 2.