Prepare one pint of poultry velouté; mix therewith one-half pint of barley cream (No. [712]), and rub through tammy. Add one-half pint of white consommé, and heat the velouté without letting it boil.
Finish it, when about to serve, with a leason and butter. Garnish with one and one-half tablespoonfuls of best macaroni, poached and cut into dice.
This soup may also be prepared as a cream.
[693—VELOUTÉ MARIE STUART]
Prepare a poultry velouté with barley cream, as above. Finish it, when about to serve, with a leason and butter.
Garnish with two tablespoonfuls of a [brunoise], and the same quantity of fine pearl barley cooked in white consommé.
This soup may also be prepared as a cream.
[694—VELOUTÉ AU POURPIER]
Proceed exactly as directed under “Velouté Cressonière” (No. [677]), but substitute purslain for the watercress.