Drain them, put them into the soup-tureen with the other garnishes, and pour thereon the boiling consommé.
[603—CONSOMMÉ AUX PROFITEROLLES]
Prepare forty very dry profiterolles (No. [218]), and add an excellent chicken consommé to them at the last moment.
The [profiterolles] may also be made to the size of walnuts, in which case they may be stuffed with a purée of chicken, foie gras, &c.
[604—CONSOMMÉ RACHEL]
Prepare one quart of chicken consommé, and thicken it with three tablespoonfuls of poached tapioca strained through linen. With a round, even cutter stamp out twelve roundels of crumb of bread the size of pennies and one-half inch thick. Poach in consommé as many slices of very fresh beef-marrow as there are roundels of bread.
Six minutes before serving fry the roundels of bread in clarified butter, hollow out their centres, and place on each a slice of poached beef-marrow suitably trimmed.
Put three tablespoonfuls of a [julienne] of cooked artichoke bottoms into the soup-tureen, pour thereon the thickened consommé, and add the roundels of bread garnished with marrow.
[217]
][605—CONSOMMÉ REJANE]
Prepare one quart of excellent white consommé, set it to boil, and add a [julienne] of the white of half a fowl and the heads of two leeks cut similarly to the fowl. Set to cook gently for ten minutes, taking care to disturb the consommé as little as possible, add three oz. of potatoes cut into a [julienne], complete the cooking, and serve immediately.