Make eighteen [profiterolles], from pâte à choux without sugar (No. [2374]), to the size of hazel-nuts. Bake them in a moderate oven, keeping them very crisp, and garnish them, inside, with a foie-gras and truffle purée.
When about to serve, pour the consommé into the soup-tureen, and dish the [profiterolles] separately, after having placed them in good time in the front of the oven, so that they may reach the table very hot.
[609—CONSOMMÉ ROTHSCHILD]
Have ready one quart of game consommé, prepared with pheasant [fumet]. Add thereto, when about to serve, one-quarter pint of reduced Sauterne. Make two [dariole-moulds] of royale from a preparation consisting of one-third of the whole of purée of pheasant, one-third of chestnut purée, and one-third of pheasant salmis sauce. Poach the royale; cut it into grooved roundels, and place these in the soup-tureen with one tablespoonful of a [julienne] of fillets of pheasant.
When about to serve, pour the boiling consommé over the garnish.
[610—CONSOMMÉ SAINT HUBERT]
Take one quart of game consommé, prepared with venison [fumet]. Finish the consommé, at the time of serving, with one-quarter pint of Marsala.
Make three [dariole-moulds] of royale from a preparation consisting of one-third of the whole of venison purée, one-third of lentil purée, and one-third of reduced game Espagnole. Poach the royale in a small Charlotte mould, and, when it has cooled, cut it up with a fancy-cutter of the shape of a cross. Put the crosses of royale into the soup-tureen with two tablespoonfuls of a [julienne] consisting of fillets of hare, and pour thereon the boiling consommé.
[611—POTAGE SARAH BERNHARDT]
Sprinkle three tablespoonfuls of tapioca into one quart of boiling chicken consommé, and leave to poach gently for fifteen or eighteen minutes.