Seafood, Cornish Hen, and Walnut Veloute
  
 
 Step 11:

Strain off the stock and reserve about a quart of it (freeze the rest).
  
 
 Step 12:

Take 3/4 of the walnuts, 1/2 of the mushrooms, and about a 1/4 of the seafood and puree it up with a bit of the stock. Add the 2 to 3 Tbsp of lobster base and bring back to a boil - simmer for about 10 minutes to allow the flavors to mix.

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