689—Velouté de Homard à la Persane

Proceed exactly as for “Velouté de Homard à l’Orientale.”

Garnish with lobster meat in dice, one tablespoonful of pimentos in dice, and two tablespoonfuls of pilaff rice, to which add a very little saffron.

Remarks relating to the Variation of these Veloutés.—By merely substituting an equivalent quantity of crayfish, shrimps, or crabs, for the lobster, the recipes dealing with veloutés of lobster, given above, may be applied to Veloutés of Crayfish, Shrimps, or Crabs.

It would therefore be pointless to repeat them, since all that is needed is to read crayfish, shrimps, or crabs wherever the word lobster appears.

Thus I shall only point out that the number of these veloutés may be increased at will, the only requisites being the change of the basic ingredient and the modification of the garnish.