Place them all in the soup-tureen, and, when about to serve, pour one quart of boiling and very clear chicken consommé over them.
[547—POTAGE BORTSCH]
Cut in [julienne-fashion] the heads of two leeks, one carrot, half of an onion, four oz. of the white of cabbage leaves, half a root of parsley, the white part of a stick of celery, and four oz. of beetroot; set the whole to stew gently in butter.
Moisten with one quart of white consommé and two or three tablespoonfuls of the juice of grated beetroot; add a small bunch of fennel and sweet marjoram, two lbs. of moderately fat breast of beef, and the half of a semi-roasted duck; set to cook gently for four hours.
When about to serve, cut the breast of beef into large dice, and cut the duck into small slices; finish the soup with one-quarter pint of beetroot juice, extracted from grated beetroot pressed in linen, and a little [blanched] and chopped fennel and parsley. Put the beef dice and sliced duck into the soup, with twelve grilled and despumated [chipolatas].
Serve, separately, a sauceboat of sour cream.
N.B.—The [chipolatas] may be replaced by very small patties with duck forcemeat, which should be served separately.
[548—CONSOMMÉ[!-- TN: acute invisible --] BRUNOISE]
Cut into small dice the red part only of two small carrots, one small turnip, the heads of two leeks, a small stick of celery, and the third of an onion of medium size.
Season the vegetables moderately with salt and a pinch of sugar, and stew them in butter. Moisten with one-half pint [201] ]of consommé, and complete the cooking of the Brunoise gently. Five minutes before serving, finish with one quart of boiling, ordinary consommé, a moderate tablespoonful of peas, and the same quantity of French beans, cut into dice and kept very green.