All that is needed, therefore, is to substitute for the crayfish two lbs. of raw shrimps.
Instead of using ordinary butter in finishing this bisque, use three oz. of shrimp butter. Garnish with twenty-five reserved tails, these being shelled and trimmed.
This soup may also be prepared as a velouté or a cream.
[665—COULIS DE GIBIER, otherwise AU CHASSEUR]
Prepare six oz. of the meat of a wild rabbit, six oz. of that of a partridge, and six oz. of that of a pheasant. These meats should be roasted and their roast-cases swilled with a liqueur-glass [235] ]of burnt brandy. The resulting gravy should be added to the soup.
Now finely pound these meats together with one-half pint of cooked and drained lentils. When the whole has become a smooth purée add the cooking-liquor of the lentils and the swillings referred to above and rub through tammy.
Finish the cullis with the necessary quantity of consommé, heat it, and pass it through a strainer. Add butter at the last moment and season moderately.
Garnish with three tablespoonfuls
of small, very fresh mushrooms; these to be finely minced and tossed in butter.