Pour into the soup-tureen, and add a pinch of fine chervil [pluches].
[549—CONSOMMÉ CARMEN]
Prepare one quart of consommé, to which add, while clarifying, one-quarter pint of raw tomato purée, in order to give it a faint, pink tinge.
Also peel and press a small and rather firm tomato; cut into dice, and poach the latter in some of the consommé; put them in the soup-tureen with a small tablespoonful of mild capsicum, cut in fine [julienne-fashion], and one tablespoonful of plain-boiled rice.
When about to serve, pour the boiling consommé over the garnish, and add a small pinch of chervil [pluches].
[550—CONSOMMÉ CASTELLANE]
Prepare (1) one quart of game consommé, flavoured with a [fumet] of woodcock; (2) two [baba-moulds] of royale, two-thirds of which consists of a purée of woodcock and one-third of lentils, with half the yolk of a hard-boiled egg, chopped and thickened with the usual leason.
Cut this royale into slices, about the size of a florin, one-half inch thick. Put these into the soup-tureen, together with one tablespoonful of a [julienne] of roast woodcock fillets, and pour thereon the boiling game consommé.
[551—CONSOMMÉ CÉLESTINE]
Prepare one quart of chicken consommé, and add thereto three small tablespoonfuls of poached tapioca, strained through fine linen.