Prepare (1) one quart of consommé with a [fumet] of duck; (2) twelve small quenelles of duck forcemeat, which should be made flat and oval. Having poached the quenelles, drain them, and set them in a small, shallow earthen pan or timbale; sprinkle with a little grated Parmesan cheese and a few drops of chicken glaze, and set to glaze in the oven.
The quenelles are served separately in the pan in which they have been glazed, and the consommé is sent to the table in a soup-tureen.
[558—CONSOMMÉ DEMIDOFF]
With the small spoon-cutter, pick out a good tablespoonful of carrot, and the same quantity of turnip pearls. Cook these vegetables in the customary way, and put them in the soup-tureen with one tablespoonful of truffle pearls, the same quantity of peas, and small, poached, chicken-forcemeat quenelles with herbs. Pour one quart of boiling chicken consommé over this garnish, and add a pinch of chervil [pluches].
[559—CONSOMMÉ DESLIGNAC]
Prepare (1) two small, stuffed lettuces, rolled into sausage form and poached; (2) two [baba-moulds] of royale with cream. Cut the royale into small, regular dice; trim the lettuce, and cut it into slices; put this garnish into the soup-tureen, and pour thereon one quart of boiling chicken consommé, thickened with three tablespoonfuls of poached tapioca, strained through linen. Add a pinch of chervil [pluches].
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][560—CONSOMMÉ AUX DIABLOTINS]
Cut a French soup “[flute]” into twelve slices one-quarter inch thick. Reduce about one-quarter pint of Béchamel to a thick consistence; add thereto, away from the fire, two heaped tablespoonfuls of grated Gruyère cheese, and season with a little cayenne.
Garnish the slices of soup “[flute]” with this preparation, arranged in the form of a dome, upon a tray, and set it to glaze a few minutes before serving.
Pour one quart of chicken consommé into the soup-tureen, and add the diablotins.