[219]
]Make twenty small quenelles from chicken forcemeat, finished by means of crayfish butter, and mould them to the shape of small, grooved [meringues]. Poach these quenelles. Cut twelve roundels, the size of a penny, from a piece of beef-marrow, and poach them in the consommé.
Put the drained quenelles and the poached roundels of marrow into the soup-tureen; add one tablespoonful of a [julienne] of very black truffles, and the same quantity of asparagus-heads. Pour the boiling consommé, with tapioca, over this garnish.
[612—CONSOMMÉ SÉVIGNÉ[!-- TN: both acutes invisible --]
Keep one quart of very clear chicken consommé very warm.
Prepare ten quenelles of chicken forcemeat, moulded by means of a small coffee-spoon, and poach them; also have ready four braised lettuces.
Put the quenelles, the lettuce cut into small sections and properly trimmed, and one tablespoonful of peas into the soup-tureen; pour therein the boiling consommé and a pinch of chervil [pluches].
[613—CONSOMMÉ SOUVERAINE]
Have ready one quart of chicken consommé.
Make ten large quenelles from chicken forcemeat, and stuff them with a very fine [brunoise], proceeding as follows:—Line a dessertspoon with a thin coat of forcemeat, and garnish the centre with the [brunoise], previously cooked in consommé, and cold. Cover the [brunoise] with a layer of forcemeat, shaping it like a dome; insert another dessertspoon dipped into hot water under the quenelle, and transfer the latter to a buttered sautépan. Repeat the operation until the required number of quenelles have been moulded.
Allow eight minutes for the poaching of these quenelles; put them into the soup-tureen with two tablespoonfuls of peas; pour thereon the boiling consommé, and add a pinch of chervil [pluches].