Prepare a garnish of carrots and turnips, cut with the tubular cutter or with the spoon; French beans cut into lozenges, asparagus-heads, and green peas, all of which vegetables should be fresh and young. Cook each vegetable according to its nature, and put the whole into the soup-tureen.
When about to serve, pour over the garnish one quart of chicken consommé thickened with two tablespoonfuls of tapioca, poached and strained through fine linen.
[200]
][546—CONSOMMÉ BOURDALOUE]
Prepare a [dariole-mould] of each of the four following royales:—
1. Of a purée of haricot-beans with a slight addition of tomato.
2. Of a chicken purée moistened with velouté.
3. Of a purée of asparagus-tops combined with a few cooked spinach leaves, to deepen the colour.
4. Of a carrot purée (Purée Crécy).
Having poached and cooled the royales, cut them as follows:—
(1) Into dice, (2) into lozenges, (3) into little leaves, and (4) into stars.