Prepare (1) one quart of highly-seasoned beef consommé; (2) two [baba-moulds] of ordinary royale made with whole eggs and combined with two tablespoonfuls of cooked and finely-chopped lean ham; (3) three tablespoonfuls of a [julienne] of carrots (the red part only) stewed in butter, the cooking of which should be completed in the consommé.
Put the royale, cut into large, regular lozenges, and the [julienne] of carrots into the soup-tureen, and pour in the boiling beef consommé.
[572—CONSOMMÉ GRIMALDI]
Have ready one quart of excellent ordinary consommé, to which have been added, while clarifying, four tablespoonfuls of raw tomato purée, strained through fine linen.
Also prepare two [dariole-moulds] of ordinary royale, and three tablespoonfuls of a fine [julienne] of the white of celery, stewed in butter, finally cooked in the consommé, and with all grease removed.
Put the royale, cut into large dice, and the [julienne] of celery into the soup-tureen, and pour thereon the boiling consommé with tomatoes.
[573—CONSOMMÉ IMPERIALE]
Prepare three [dariole-moulds] of [mousseline] forcemeat of fowl (No. [195]), and put it to poach in a small Charlotte mould.
When quite cold, cut it, by means of a cutter, into roundels the size of a penny, and put these in the soup-tureen with six small [blanched] cocks’ combs and three sliced cocks’ kidneys, and two tablespoonfuls of very green peas.
Pour over this garnish one quart of chicken consommé, thickened with three tablespoonfuls of poached tapioca strained through linen.