Send the [paillettes] au Parmesan to the table separately, and have them very hot.
[587—CONSOMMÉ MONTE CARLO]
Make and poach thirty small quenelles of chicken forcemeat; [cisel] and stew in butter the heart of one lettuce; prepare twelve little [profiterolles] of [pâte à choux], the size of hazel-nuts, and cook them, taking care to keep them crisp.
Put the quenelles and the lettuce [chiffonade] into the soup-tureen; pour thereon one quart of very clear, boiling, chicken consommé, and add a pinch of chervil [pluches].
Serve the [profiterolles] separately and very hot.
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][588—CONSOMMÉ MONTMORENCY]
Have ready one quart of chicken consommé thickened with three tablespoonfuls of poached tapioca, strained through linen.
Prepare eighteen small grooved quenelles of chicken forcemeat. Poach, drain, and put them into the soup-tureen with two tablespoonfuls of very green asparagus-heads and two tablespoonfuls of poached rice, every grain of which should be distinct and separate.
[589—CONSOMMÉ A LA MOSCOVITE]
Prepare one quart of sterlet or sturgeon consommé, and add thereto some cucumber essence, obtained by pounding a cored and peeled cucumber, and straining the resulting purée through linen.