Rub through a sieve, first, then through tammy; heat the velouté without letting it boil; add the necessary quantity of consommé, and finish the preparation, when about to serve, with three oz. of butter.
Garnish with the reserved meat cut into dice, and two tablespoonfuls of rice à l’Indienne, each grain of which should be kept distinct and separate.
[688—VELOUTÉ DE HOMARD AU PAPRIKA]
Prepare a medium-sized lobster à l’Américaine, and, in addition to the usual ingredients of the preparation, include two [concassed] tomatoes and two roughly chopped onions. Season with paprika.
For the rest of the operation, proceed exactly as directed under “Velouté à la Cleveland.”
Garnish with lobster meat cut into dice, two tablespoonfuls of rice, and one tablespoonful of pimentos cut into dice.
[689—VELOUTÉ DE HOMARD A LA PERSANE]
Proceed exactly as for “Velouté de Homard à l’Orientale.”
Garnish with lobster meat in dice, one tablespoonful of pimentos in dice, and two tablespoonfuls of pilaff rice, to which add a very little saffron.
Remarks relating to the Variation of these Veloutés.—By merely substituting an equivalent quantity of crayfish, shrimps, or crabs, for the lobster, the recipes dealing with veloutés of lobster, given above, may be applied to Veloutés of Crayfish, Shrimps, or Crabs.