With a spoon-cutter, pick from out some violet potatoes eighteen pellets the size of small hazel-nuts, and cook them in salted water in good time for them to be ready for the dishing up of the soup. Put them in the soup-tureen with two tablespoonfuls of a [julienne] of artichoke-bottoms and the same quantity of cooked mushrooms, also cut in [julienne-fashion].
Pour over the garnish one quart of chicken consommé, thickened with three tablespoonfuls of poached tapioca strained through linen. Add a pinch of chervil [pluches].
[566a—CONSOMMÉ A LA FERMIÈRE]
Mince, somewhat finely, one small carrot, one small turnip, the heads of two leeks, and the half of an onion. Slightly stew these vegetables in one and one-half oz. of butter; moisten with one and one-half pints of white consommé; add two oz. of parboiled cabbage, cut roughly into a [julienne], and complete [206] ]the cooking gently, taking care to remove all grease, with the view of obtaining a very clear consommé.
Pour into the soup-tureen, and add a few thin slices of French soup “[flute],” slightly dried.
[567—CONSOMMÉ FLORENTINE]
With fine chicken forcemeat make twenty-four small quenelles on a buttered tray, their shape being that of small Mecca loaves. To the forcemeat of six of these quenelles add some very finely chopped tongue; add white chicken-meat to that of another six; and to that of the remaining twelve add some very reduced spinach purée. The quenelles with spinach should number twice those with the other two ingredients, in order that the preparation may be in keeping with its designation “à la Florentine.”
Poach the quenelles; put them in the soup-tureen with two tablespoonfuls of very green, cooked peas.
When about to serve, pour one quart of very clear, boiling chicken consommé over this garnish, and add a pinch of chervil [pluches].