Use fresh truffles only in this case. Allow two oz. of peelings and trimmings per quart of the consommé; pound them and mix them with the clarification.
[622—CONSOMMÉ AU FUMET DE PERDREAU]
Proceed as in No. [618]; allow one partridge for each quart of the consommé.
[623—CONSOMMÉ AUX PAILLETTES D’OR]
Take a very superior chicken consommé; add thereto, per quart, a glass of excellent liqueur brandy, and, in the same proportion, one gold-leaf cut into small spangles.
[624—CONSOMMÉ AUX PIMENTS DOUX]
Add one-half oz. of fresh or preserved capsicum to every quart of the consommé. The product should be pounded and mixed with the clarification.
[625—CONSOMMÉ A LA MADRILÈNE[!-- TN: original reads "MADRILÉNE" --]
Add four oz. of raw tomato and one oz. of capsicum to the consommé per every quart of the latter. Mix these ingredients with the clarification, and serve as cold as possible.