673—Velouté Carmélite

Prepare one and one-half pints of fish velouté, stew four oz. of fillets of sole and the same quantity of fillets of whiting in one and one-half oz. of butter and lemon juice. Pound the fish, add it to the velouté, and rub through tammy.

Add the necessary quantity of consommé, heat the velouté, and finish it, when about to serve, with a leason and butter.

Garnish with one tablespoonful of a julienne of poached fillets of sole and twelve small quenelles of smelt forcemeat.

This soup may also be prepared as a cream.