Finish the preparation, when dishing up, with a leason composed of the yolks of three eggs, one-sixth pint of cream, and three oz. of butter.
Garnish with the reserved fillets cut into small, regular dice.
This soup may also be prepared as a velouté or a cream.
[237]
][671—VELOUTÉ[!-- TN: acute invisible --] AGNÈS SOREL]
(1) Prepare one and one-half pints of poultry velouté, keeping it somewhat thin.
(2) Clean, wash, peel, and quickly pound eight oz. of very fresh mushrooms, newly gathered if possible.
Rub through a fine sieve, and add the resulting purée of raw mushrooms to the velouté. Bring the whole to the boil once or twice, and this done rub through tammy immediately. Finish with the leason and add butter when dishing up.
Garnish with one tablespoonful of a [julienne] of raw mushrooms tossed in butter, one tablespoonful of chicken fillets, and as much salted tongue, both of which should also be cut in [julienne-fashion].
N.B.—With regard to veloutés I remind the reader that the velouté of ordinary consistence represents one-half of the soup, the purée typifying the latter represents one-quarter, while the consommé required to bring the soup to the correct degree of consistence should be in the proportion of the remaining quarter.
The leason, per quart of the soup, should consist of the yolks of three eggs and one-sixth pint of cream, while the average quantity of butter should measure about two and one-half oz. (see No. [242]).