A guide to modern cookery

Garnish with three tablespoonfuls of Japanese pearls poached in white consommé. 692—VELOUTE MARIE LOUISE Prepare one pint of poultry velouté; mix therewith one-half pint of barley cream (No. 742), and rub through tammy. Add one-half pint of white consommé, and heat the velouté without letting it boil. Finish it, when about to serve, with a leason and butter. Garnish with one and one-half tablespoonfuls of best macaroni, poached and cut into dice. This soup may also be prepared as a cream. 693—VELOUTE MARIE STUART Prepare a poultry velouté with barley cream, as above. Finish it, when about to serve, with a leason and butter. Garnish with two tablespoonfuls of a brunoise, and the same quantity of fine pearl barley cooked in white consommé. This soup may also be prepared as a cream. 694—VELOUTE AU POURPIER Proceed exactly as directed under ‘‘ Velouté Cressoniére ”’ (No. 677), but substitute purslain for the watercress. 695—VELOUTE A LA SULTANE Prepare one quart of poultry velouté. Finish it, when dishing up, with a leason composed of the yolks of three eggs diluted with one-fifth pint of sweet-almond milk (made by pounding eighteen sweet almonds, mixing therewith one-fifth pint of water, and straining the whole through a twisted towel), and three oz. of pistachio butter. The velouté should be of a pale green shade. Garnish with small crescents of chicken forcemeat prepared with crayfish butter, kept of a pink shade. These crescents R 2 should be laid, by means of a piping-bag, upon thin roundels of truffle, and poached in consommé. This soup may also be prepared as a cream. 695a—COLD CHICKEN VELOUTE FOR SUPPERS The preparation of these veloutés requires the utmost care, but, as a rule, they are very much liked. Prepare a white roux from one oz. of butter and one and one-sixth oz. of flour per quart of the moistening. Dilute with some very strong clear consommé, thoroughly cleared of grease; boil, and despumate for one and one-half hours, adding meanwhile half as much consommé as served in the moistening of the velouté. When the velouté is thoroughly despumated and entirely cleared of grease, strain it through a silk sieve, and add, per quart, one-quarter pint of very fresh thin cream. Cool, stirring incessantly the while; once more strain the velouté through the sieve when it is cold, and, if necessary, add some of the consommé already used, in order to give the velouté the consistence of a thickened consommé. Serve it in cups, and see that it be sufficiently thin to not impaste the mouth of the consumer. This velouté is usually served as it stands, but it allows of various condimentary adjuncts. Such are:—Tomato and capsicum essences; crayfish, shrimp, or game creams. These creams or essences should be of consummate delicacy, and ought to lend only a very delicate flavour to the velouté. 696—CREME D’ARTICHAUTS AU BEURRE DE NOISETTE Have ready one and one-half pints of Béchamel. Parboil, finely mince, and stew in butter four large artichoke-bottoms. Pound the latter; put them in the Béchamel, and rub the whole through tammy. Add the necessary quantity of white consommé or milk, and set to heat without allowing to boil. Finish the preparation, when dishing up, with one-quarter pint of cream and one oz. of hazel-nut butter (No. 155). Remarks relative to Creams.—I remind the reader here that (1) the thickening element of creams is a Béchamel prepared in the usual way (see No. 28); (2) in the preparation of a cream, of what kind soever, the Béchamel should constitute half of the whole, the basic ingredient a quarter, and the white consommeé or mill the remaining quarter.