683—Velouté aux Grenouilles, otherwise Sicilienne

Prepare one and one-half pints of delicate and rather thin fish velouté.

Trim fifteen or twenty frogs’ legs; toss them in butter without letting them acquire any colour, and set them to poach for ten minutes in two tablespoonfuls of white wine and the juice of a lemon. Pound them in a mortar; add the resulting purée to the velouté; set to simmer for seven or eight minutes, and rub through tammy.

Heat the velouté, and finish it, when dishing up, with the ordinary leason and three and one-half oz. of best butter.

Do not garnish this velouté.

This soup may also be prepared as a cream.