[543—CONSOMMÉ A LA BOHÉMIENNE]
Prepare three [dariole-moulds] of foie-gras royale, and twelve profiterolles (No. [218]) of the size of hazel-nuts, the latter being made very crisp.
When the royale is cold, cut it into little, regular squares, and put these into the soup-tureen.
When about to serve, pour over this garnish a quart of chicken consommé, thickened by means of three tablespoonfuls of tapioca, poached and strained through linen.
Send the [profiterolles] to the table separately, and very hot.
[544—CONSOMMÉ BOÏELDIEU]
Prepare eighteen chicken-forcemeat quenelles, moulded by means of a small teaspoon; some should be stuffed with foie-gras purée, moistened with a little velouté; others with chicken purée; and yet others with truffle purée—in short, six of each kind.
Place these, one by one, on a buttered sauté-pan; poach them, drain them, and put them in the soup-tureen with a tablespoonful of white chicken-meat, cut into dice.
When about to serve, pour one quart of chicken consommé, thickened as above with tapioca, over the garnish.