695—Velouté à la Sultane

Prepare one quart of poultry velouté. Finish it, when dishing up, with a leason composed of the yolks of three eggs diluted with one-fifth pint of sweet-almond milk (made by pounding eighteen sweet almonds, mixing therewith one-fifth pint of water, and straining the whole through a twisted towel), and three oz. of pistachio butter. The velouté should be of a pale green shade.

Garnish with small crescents of chicken forcemeat prepared with crayfish butter, kept of a pink shade. These crescents should be laid, by means of a piping-bag, upon thin roundels of truffle, and poached in consommé.

This soup may also be prepared as a cream.