Put into the soup-tureen the royale of brains cut into roundels one-third inch thick, the dice of cucumber, and the [ravioles] poached and well drained.
Pour the boiling beef consommé over this garnish just before serving.
[579—CONSOMMÉ MARGUERITE]
Take two tablespoonfuls of chicken forcemeat with cream, and roll it into sausage-form on the floured mixing-board. Put the sausage to poach. Rub the yolk of an egg through a fine sieve, and cohere it with half a teaspoonful of raw forcemeat.
Having poached and cooled the chicken sausage, cut it into thin roundels, and stamp each roundel with a fancy-cutter to the shape of a marguerite. Arrange the marguerites on a dish, and lay in the middle of each a bit of the egg and forcemeat, in imitation of the flower-centre.
Put these marguerites into the soup-tureen with one tablespoonful of small, green asparagus cut into lengths of one inch. When about to serve, pour one quart of very clear, boiling chicken consommé over this garnish.
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][580—CONSOMMÉ MARQUISE]
Prepare one quart of good, ordinary consommé, to which three sticks of celery have been added, while clarifying, in order that the taste of the celery may be very decided.
Make thirty small quenelles of chicken forcemeat combined with finely-chopped filberts, giving them the shape of pastils.
Poach these quenelles ten minutes before serving. Also poach in court-bouillon two calf’s piths, and cut them into thin roundels.