[561—CONSOMMÉ DIPLOMATE]
Roll into small sausage-form three oz. of chicken forcemeat, finished with crayfish butter. Poach the sausages, cut them into thin roundels, and put them into the soup-tureen with one dessertspoonful of very black truffle, cut in [julienne-fashion].
Pour over this garnish one quart of boiling chicken consommé, thickened with two tablespoonfuls of poached tapioca, strained through linen.
[562—CONSOMMÉ DIVETTE]
Prepare two [baba-moulds] of royale made from crayfish velouté, eighteen small quenelles of smelt forcemeat, moulded to the shape of pearls, and one tablespoonful of small pearls of very black truffle.
Cut the royale into oval slices, and put these into the soup with the poached quenelles and the truffle pearls.
Pour one quart of very clear, boiling consommé over the garnish.
[563—CONSOMMÉ DORIA]
Prepare the following garnish:—Thirty pellets of cucumber in the shape of large pearls; eighteen small quenelles of chicken forcemeat, long in shape and grooved; six little pellets, about the size of a large pea, of [pâte à choux], combined with grated cheese, rolled by hand; and one and one-half tablespoonfuls of Japanese pearls, poached in some of the consommé.
Put the cucumber pellets, cooked in consommé, into the soup-tureen; add the poached quenelles and the Japanese pearls.