Four minutes before serving, plunge the pellets of pâte à choux into hot fat, keeping them crisp.
[205]
]When about to serve, pour over the garnish one quart of boiling chicken consommé; complete with a pinch of chervil [pluches], and serve the little, fried pellets separately.
[564—CONSOMMÉ DOUGLAS]
With an even cutter, the size of a penny, cut up some braised and cooled sweetbread into twelve roundels one-third inch thick; with the same cutter cut out twelve more roundels from some cooked artichoke-bottoms, and put the whole into the soup-tureen with two tablespoonfuls of very green asparagus-heads.
When about to serve, pour one quart of boiling, highly seasoned, ordinary consommé upon the garnish.
[565—CONSOMMÉ A L’ÉCOSSAISE]
Prepare a special mutton broth, and, at the same time, cook a fine piece of breast of mutton for the garnish.
Per two quarts of broth, put into the soup-tureen four tablespoonfuls of pearl-barley, cooked very gently beforehand; two tablespoonfuls of French beans, cut into lozenges, and the breast of mutton cut into regular dice of one-half inch side, in the proportion of one tablespoonful for each person.
Pour the boiling mutton broth over this garnish, after having removed all the grease and strained it through linen.