Send two oz. of grated cheese to the table separately.
[661—PURÉE DE TOPINAMBOUR, otherwise PALESTINE]
Finely mince two lbs. of Jerusalem artichokes and stew them in one oz. of butter. Add five torrefied and crushed filberts, moistened with one pint of white consommé, and set to cook gently. Rub through tammy; finish the purée with one-quarter pint of milk, in which one tablespoonful of fecula has been diluted, cold. Set to boil and add butter when dishing up.
Garnish with small bread dice fried in butter.
This soup may also be prepared as a velouté or a cream.
[662—BISQUE D’ÉCREVISSES[!-- TN: acute invisible --]
(1) Cut into very small dice one oz. of carrot, one oz. of onion, and two parsley stalks. Add a fragment of thyme and bay; brown this [mirepoix] with butter, in a sautépan; throw in fifteen crayfish for “Bisque” (their average weight being about one and one-third oz.), and toss them in the [mirepoix] until they acquire a very red colour. Sprinkle with two tablespoonfuls of burnt brandy and one-quarter pint of white wine, season with a large pinch of salt and a pinch of ground pepper, and set to reduce.
This done, moisten with one-quarter pint of white consommé and leave to cook for ten minutes.
[234]
]Also cook three oz. of rice in one and one-half pints of white consommé.
(2) Shell the crayfishes’ tails and put them aside; also reserve eight carapaces. Drain the crayfishes of all their cooking-liquor; finely pound them and their remains and the [mirepoix]. Add the rice, properly cooked, and the cooking-liquor of the crayfish, and rub through a sieve, first, and then through tammy.