Add this almond milk to the velouté, and finish the latter, when dishing up, with the leason and butter.
Garnish with one tablespoonful of the white of a chicken cut into small dice, and twelve small quenelles of chicken forcemeat (in the shape of pearls) poached just before dishing up.
[679—VELOUTÉ[!-- TN: acute invisible --] D’ARTOIS]
Prepare one pint of ordinary velouté, and mix therewith one-half pint of a purée of haricot beans. Rub through tammy; add one-half pint of white consommé; heat, and finish the whole, when dishing up, with the leason and butter.
Garnish with two tablespoonfuls of an ordinary [julienne] and a pinch of chervil [pluches].
This soup may also be prepared as a cream.
[680—VELOUTÉ[!-- TN: acute invisible --] D’ÉPERLANS]
Prepare a thin panada with one pint of boiled milk and two and one-half oz. of crumbled bread. Season with a pinch of salt and a very small quantity of mignonette. Also stew gently, in one oz. of butter, two tablespoonfuls of chopped onion, two and one-half oz. of fillets of smelt, one-half lb. of fillets of sole, or the meat of a dory, and the juice of the quarter of a lemon.
[240]
]Add the fish, stewed in butter and pounded, to the panada, together with one-half pint of ordinary thin velouté.
Rub through tammy; heat; season with a very little cayenne, and finish the whole, when dishing up, with an ordinary leason and one and one-half oz. of butter.