Chapter XIII · Soups · No. 684
Built upon: No. 663Bisque de Homard
684—Velouté de Homard, otherwise Cardinal
Prepare one and three-quarter pints of bisque de homard (No. 663, Bisque de Homard), but substitute velouté for the thickening with rice. Rub through tammy; heat, and complete, when dishing up, with two and one-half oz. of lobster butter and three-quarters oz. of red butter.
Garnish with two baba-moulds of a royale of lobster, cut by means of a fancy-cutter in the shape of a cross.
Shell-fish veloutés do not admit of an egg-yolk leason.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 684, p. 241. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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