For the garnish make three pannequets (No. [2403] and [2476]) without sugar, and spread over each a thin coating of chicken forcemeat with cream. Place one on top of the other, sprinkle the layer of forcemeat on the uppermost one with finely-chopped, very black truffles, and place in the front of the oven for a few minutes, in order to poach the forcemeat.
Stamp the [pannequets] out with an even fancy-cutter about one inch in diameter. Put the pieces into a soup-tureen, and, when about to serve, pour in the boiling consommé.
[202]
][552—CONSOMMÉ CHARTREUSE]
Prepare (1) eighteen small ravioles (No. [2296])—six from spinach purée, six from foie-gras purée, and the remaining six from chopped mushrooms; (2) two small tablespoonfuls of tomato dice. Ten minutes before serving, poach the [ravioles] in boiling, salted water, and the tomato dice in some of the consommé.
Put the [ravioles] and the tomato dice (well drained) into the soup-tureen, and pour over them one quart of consommé with a moderate addition of tapioca. Add a pinch of chervil [pluches].
[553—CONSOMMÉ AUX CHEVEUX D’ANGE]
About two minutes before serving, plunge three oz. of very fine vermicelli, known as Angel’s Hair (Cheveux d’Ange) into one quart of excellent, boiling consommé.
An instant only is needed to poach the vermicelli, and the latter does not require to be [blanched].
This soup, like those containing pastes, should be accompanied by freshly-grated Parmesan cheese.