Put into the soup-tureen one tablespoonful of asparagus-heads, the same quantity of peas and of French beans cut into lozenges, a few roundels of sorrel leaves, and as many roundels of poached lettuce leaves.
Pour the boiling consommé, with tapioca, over this garnish, and add a large pinch of chervil [pluches].
[223]
][617—CONSOMMÉ VILLENEUVE]
Have ready one quart of chicken consommé.
Prepare the following garnish:—Two small [blanched] lettuces, stuffed with chicken forcemeat combined with braised and chopped salted tongue; two [dariole-moulds] of ordinary royale, and two pancakes coated with a layer of chicken forcemeat, which should be placed in the front of the oven for a few moments with the view of poaching the forcemeat.
Put the cut-up lettuces, the pancakes cut into small, narrow lozenges, and the royale cut into pastils, into the soup-tureen; and, when about to serve, pour the boiling consommé over the whole.
Special Cold Consommé for Suppers
Remarks Relative to the Consommés.—I gave the recipes of these consommés in Part I. of this work ([No. 6]), and shall now, therefore, limit myself to the following remarks, which are of paramount importance:—
1. These consommés must be perfect in limpidness and quality.
2. The flavour which typifies them should be at once decided and yet not too pronounced.