A guide to modern cookery

Break up two small live lobsters or one medium-sized one, and prepare it a l’Américaine (see ‘‘ Lobster 4 1’Américaine’’). Reserve a few slices of the meat for garnishing purposes. Finely pound the rest with the shell; combine the purée with one quart of ordinary velouté prepared beforehand, and add the lobster sauce. Rub through a sieve, first, then through tammy ; heat without allowing to boil; add the required quantity of consommé, and once more pass the whole through a strainer. Complete, when dishing up, with three oz. of best butter. Garnish with one-half tablespoonful of peeled tomato pulp, cut into dice and half-melted in butter, and the reserved slices of lobster cut into dice. 686—VELOUTE DE HOMARD A L’INDIENNE Prepare the lobster 4 1’Américaine as above, and flavour it with curry. Preserve a sufficient quantity of meat from the tail to afford an abundant garnish. For the rest of the process proceed exactly as the preceding recipe directs. Garnish with the reserved meat cut into dice, and four tablespoonfuls of rice a I’Indienne; send the latter to the table separately. * 687—VELOUTE DE HOMARD A L’ORIENTALE Prepare a medium-sized lobster after the manner directed in ‘‘ Homard a la Newburg with raw lobster’? (see No. 948), and season with curry. Reserve a few slices of the meat of the tail for the garnish; R finely pound the remaining portions and the shell; add the lobster sauce, and combine the whole with one quart of ordinary velouté, kept somewhat light. Rub through a sieve, first, then through tammy; heat the velouté without letting it boil; add the necessary quantity of consommé, and finish the preparation, when about to serve, with three oz. of butter. Garnish with the reserved meat cut into dice, and two tablespoonfuls of rice a |’Indienne, each grain of which should be kept distinct and separate. 688—VELOUTE DE HOMARD AU PAPRIKA Prepare a medium-sized lobster a l’Américaine, and, in addition to the usual ingredients of the preparation, include two concassed tomatoes and two roughly chopped onions. Season with paprika. For the rest of the operation, proceed exactly as directed under ‘‘ Velouté a la Cleveland.”’ Garnish with lobster meat cut into dice, two tablespoonfuls of rice, and one tablespoonful of pimentos cut into dice. 689—VELOUTE DE HOMARD A LA PERSANE Proceed exactly as for ‘‘ Velouté de Homard 4 1’Orientale.”’ Garnish with lobster meat in dice, one tablespoonful of pimentos in dice, and two tablespoonfuls of pilaff rice, to which add a very little saffron. Remarks relating to the Variation of these Veloutés.—By merely substituting an equivalent quantity of crayfish, shrimps, or crabs, for the lobster, the recipes dealing with veloutés of lobster, given above, may be applied to Veloutés of Crayfish, Shrimps, or Crabs. It would therefore be pointless to repeat them, since all that is needed is to read crayfish, shrimps, or crabs wherever the word lobster 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—VELOUTE AUX HUITRES 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—VELOUTE ISOLINE Prepare one quart of poultry velouté. Complete it, when dishing up, with an ordinary leason and three oz. of crayfish butter.