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.
[102]
]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:—