Put into the soup-tureen the pellets of carrots and the royale cut to the shape of pastils, one tablespoonful of peas, the same quantity of very green asparagus-heads, and one tablespoonful of rice.
When about to serve, pour one quart of boiling chicken consommé over this garnish.
[576a—CONSOMMÉ JULIENNE]
Cut into fillets, two inches in length, the red part only of two medium-sized carrots, one medium-sized turnip, one leek, half a stick of celery, some cabbage leaves, and half an onion. Season these vegetables with a pinch of salt and as much castor sugar; stew them in one oz. of butter; moisten with one and one-half pints of white consommé, and then add two oz. of small parboiled cabbages, cut after the manner of the other vegetables.
Finish the cooking gently, removing the grease the while, [209] ]and complete with one small tablespoonful of very green, cooked peas, one tablespoonful of sorrel and lettuce [chiffonade], and one pinch of chervil [pluches].
[577—CONSOMMÉ LORETTE]
Have ready one quart of chicken consommé. Also prepare two tablespoonfuls of a fine [julienne] of celery stewed in butter and cooked in the consommé; twelve small “pommes à la lorette” (No. [2226]), the size of hazel-nuts, and shaped like small crescents. These potatoes should be fried in hot fat four minutes before serving.
Put into the soup-tureen the [julienne] of celery, twelve small, freshly-poached cocks’ kidneys, and one tablespoonful of a [julienne] of pimentos; pour the boiling consommé over this garnish; add a pinch of chervil [pluches], and send the lorette potatoes to the table separately.
[578—CONSOMMÉ MACDONALD]
Prepare (1) one quart of highly seasoned beef consommé, (2) two [dariole-moulds] of brain-purée royale; (3) two tablespoonfuls of cucumbers cut into small dice and cooked in consommé until the latter is reduced to a glaze; (4) five little [ravioles] garnished with chicken forcemeat combined with a third of its volume of spinach. Put these [ravioles] to poach in salted boiling water twelve minutes before serving.