Prepare two [dariole-moulds] of ham royale, and poach the latter in a small, well-buttered Charlotte mould. When quite cold, cut it into large lozenges, and put these into the soup-tureen with six small cocks’ combs and six small cocks’ kidneys (these latter as small as possible).
When about to serve, pour over this garnish one quart of chicken consommé, thickened slightly with two tablespoonfuls of poached tapioca, strained through linen.
[569—CONSOMMÉ GEORGE SAND]
Have ready one quart of consommé flavoured with very clear fish [fumet]. Also prepare twelve small quenelles of whiting forcemeat, finished with crayfish butter; stew twelve morels, which should be left whole if very small, and cut into two if they are of medium size; twelve small slices of poached carps’ milt, and twelve little roundels of French soup “[flutes].”
Put the poached quenelles and the stewed morels into the soup-tureen; pour therein the boiling, fish consommé, and send the slices of carps’ milt set on the roundels of French soup “[flute]” separately to the table.
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][570—CONSOMMÉ GERMAINE]
Prepare two [dariole-moulds] of royale made from a purée of very green peas, combined with a tablespoonful of [Mirepoix] stewed in butter, and a strong pinch of small, chervil [pluches]; eighteen small quenelles of chicken forcemeat with cream, moulded to the form of pastils.
When the royale is cold, cut it into regular roundels, and put these into the soup-tureen with the poached quenelles.
When about to serve, pour one quart of boiling chicken consommé over the garnish.