716—Potage Bagration Gras

Cut two-thirds lb. of very white fillet of veal into large dice, and stiffen these in butter without letting them acquire any colour. Add one and one-quarter pints of thin velouté with a veal base, and set to cook very gently.

Finely pound the veal; dilute the purée with velouté, and rub through tammy. Add one pint of white consommé; heat without boiling, and complete the preparation, when dishing up, with a leason of the yolks of three eggs diluted with four tablespoonfuls of cream and two oz. of butter.

Garnish with thin macaroni cut into short lengths, and send some grated cheese to the table separately.