When the barley is well cooked, transfer it to another stewpan, and add to it four tablespoonfuls of a thick and very red tomato purée, strained through muslin, and two tablespoonfuls of celery, minced in [paysanne-fashion], stewed in butter, and finally cooked in consommé.
This excellent soup should not be made too thick.
[716—POTAGE BAGRATION GRAS]
Cut two-thirds lb. of very white fillet of veal into large dice, and stiffen these in butter without letting them acquire any [250] ]colour. Add one and one-quarter pints of thin velouté with a veal base, and set to cook very gently.
Finely pound the veal; dilute the purée with velouté, and rub through tammy. Add one pint of white consommé; heat without boiling, and complete the preparation, when dishing up, with a leason of the yolks of three eggs diluted with four tablespoonfuls of cream and two oz. of butter.
Garnish with thin macaroni cut into short lengths, and send some grated cheese to the table separately.
[717—POTAGE BAGRATION MAIGRE]
Prepare one and one-half pints of fresh velouté, and mix therewith one-quarter pint of mushroom velouté. (For making this, see “Velouté Agnès Sorel,” No. [671].)
Heat without boiling; pass through a strainer, and finish, when about to serve, with the same leason as for ordinary velouté, and two and one-half oz. of butter. Garnish with one fillet of sole, poached very white, and cut into a [julienne]; twelve small quenelles of sole or whiting forcemeat finished with crayfish butter, and six crayfishes’ tails cut into small pieces.