Have ready one quart of excellent [Printanier] chicken consommé (No. [601]). Also poach six small eggs in slightly salted and acidulated water. The eggs should be as small and as fresh as possible, both of which conditions are absolutely necessary for a proper poaching (see poached eggs, No. [411]). Set these eggs in a small timbale with a little consommé, and send them to the table with the [Printanier]. Having poured the latter into the plates, put one of the eggs into each of these.
[555—CONSOMMÉ COLOMBINE]
Prepare a good tablespoonful of carrot pearls, and as many turnip pearls, keeping the latter very white. Cook them in the customary way, and put them in the soup-tureen with one tablespoonful of very green peas, one tablespoonful of a [julienne] of roast-pigeon fillets, and six poached pigeons’ eggs, which latter should be sent to the table in a timbale at the same time as the consommé.
Pour over the other garnish one quart of very clear, boiling, chicken consommé, and serve immediately.
This soup can only appear on summer and spring menus, when the pigeons’ eggs are in season.
[203]
][556—CROÛTE AU POT]
Prepare a freshly-cooked vegetable garnish for a stockpot:—Carrots and turnips cut into small sticks and trimmed; a few heads of leeks, and cabbage, parboiled, minced, and cooked in very fat consommé.
Put these vegetables in a somewhat greasy broth for ten minutes.
Also prepare seven or eight crusts of French soup “[flutes]”; besprinkle them with stock grease, and dry them in the oven. Put the vegetable garnish into the soup-tureen; pour thereon one quart of consommé of the Petite Marmite (No. [598]), and add to the dried crusts.