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.