687—Velouté de Homard à l’Orientale

Prepare a medium-sized lobster after the manner directed in “Homard à la Newburg with raw lobster” (see No. 948, Homard à la New-burg (with raw lobster)), and season with curry.

Reserve a few slices of the meat of the tail for the garnish; finely pound the remaining portions and the shell; add the lobster sauce, and combine the whole with one quart of ordinary velouté, kept somewhat light.

Rub through a sieve, first, then through tammy; heat the velouté without letting it boil; add the necessary quantity of consommé, and finish the preparation, when about to serve, with three oz. of butter.

Garnish with the reserved meat cut into dice, and two tablespoonfuls of rice à l’Indienne, each grain of which should be kept distinct and separate.