Put the poached quenelles and the roundels of calf’s piths into the soup-tureen, and pour thereon the boiling consommé.
[581—CONSOMMÉ MERCÉDÈS]
Prepare one quart of chicken consommé with pimentos, combined, at the last minute, away from the fire, with one-half pint of sherry.
Put into the soup-tureen two tablespoonfuls of capsicum, cut in fine [julienne-fashion] and short, and some small, freshly-cooked cocks’ combs.
When about to serve, pour the consommé over this garnish.
[582—CONSOMMÉ MESSALINE]
Prepare one quart of chicken consommé, and add thereto, while clarifying, one-quarter pint of tomato essence, obtained by reducing the moisture contained by the tomato to a syrup.
Put into the soup-tureen twelve small, freshly-poached cocks’ combs, two tablespoonfuls of Spanish capsicum cut into a [julienne] and poached in the consommé if fresh (this should have been previously grilled, with the view of removing the skins), and two tablespoonfuls of poached rice, every grain of which should be distinct.
Pour the boiling consommé over this garnish.