[733—POTAGE PETIT DUC]
Take a fine woodcock; raise and reserve one of its fillets, and roast it, taking care to keep it very underdone. Then remove the other fillet, and with it prepare two [dariole-moulds] [254] ]of royale (No. [209]). Finely pound what remains of the woodcock, and combine with the resulting purée one and one-half pints of game velouté prepared with essence of woodcock. Cover the stewpan and place it in the [bain-marie] for thirty-five minutes. Now rub the whole through tammy; heat without boiling, and finish, when dishing up, with one and one-half oz. of butter, one and one-half oz. of cooked foie-gras purée, diluted with a few tablespoonfuls of the soup, one and one-half tablespoonfuls of cream, and one and one-half tablespoonfuls of burnt liqueur brandy.
Garnish with the royale cut into dice, and the reserved fillet of woodcock, stiffened in butter at the last moment, and cut into thin slices.
[734—POTAGE RÉGENCE]
Prepare one quart of barley cream in accordance with the directions under No. [712]. Finish it, when dishing up, with an ordinary leason and one and one-half oz. of crayfish butter.
Garnish with twelve small, grooved quenelles of chicken forcemeat finished with crayfish butter; one tablespoonful of small pearl barley, well cooked; and six small cocks’ combs, freshly poached and very white.
[735—POTAGE ROSSOLNIK]
Prepare (1) one quart of light, poultry velouté combined with cucumber juice; (2) ten pieces of parsley root and the same quantity of celery root, turned to the shape of small, new carrots, and split crosswise at their base; (3) twenty small lozenges of salted cucumber.
Parboil the roots and the cucumber lozenges for fifteen minutes, and add them to the velouté when about to cook the latter. Cook the whole gently for forty minutes, despumating the velouté the while. Finish with one and one-half tablespoonfuls of cucumber juice, and an ordinary leason.
Garnish with small chicken-forcemeat quenelles.