This soup may also be prepared as a cream.
[674—VELOUTÉ[!-- TN: acute invisible --] AUX CAROTTES, otherwise NIVERNAISE]
Cut into thin slices one lb. of the red part only of carrots, season with a pinch of table-salt and twice that amount of castor-sugar, and stew in one oz. of butter.
Add one pint of ordinary thin velouté and let the cooking of the carrots be completed therein. Rub through tammy, finish with one-half pint of white consommé, set to boil, and complete the preparation, when dishing up, with the leason and butter.
Garnish with one and one-half tablespoonfuls of a fine [brunoise] of the red part of carrots.
This soup may also be prepared as a cream.
[675—VELOUTÉ COMTESSE]
Prepare one pint of ordinary velouté, parboil one and one-half lbs. of white asparagus, and put them into the velouté. Complete the cooking gently. Rub through tammy, add one-half pint of white consommé, heat, and finish the preparation, when dishing up, with the leason and butter.
Garnish with one tablespoonful of a lettuce [chiffonade] and twelve small white asparagus-heads wherefrom all leaves have been removed.
This soup may also be prepared as a cream.