Prepare one and one-half pints of delicate and rather thin fish velouté.
Trim fifteen or twenty frogs’ legs; toss them in butter without letting them acquire any colour, and set them to poach for ten minutes in two tablespoonfuls of white wine and the juice of a lemon. Pound them in a mortar; add the resulting purée to the velouté; set to simmer for seven or eight minutes, and rub through tammy.
[241]
]Heat the velouté, and finish it, when dishing up, with the ordinary leason and three and one-half oz. of best butter.
Do not garnish this velouté.
This soup may also be prepared as a cream.
[684—VELOUTÉ DE HOMARD, otherwise CARDINAL]
Prepare one and three-quarter pints of bisque de homard (No. [663]), but substitute velouté for the thickening with rice. Rub through tammy; heat, and complete, when dishing up, with two and one-half oz. of lobster butter and three-quarters oz. of red butter.
Garnish with two [baba-moulds] of a royale of lobster, cut by means of a fancy-cutter in the shape of a cross.
Shell-fish veloutés do not admit of an egg-yolk leason.