[713—CRÈME DE VOLAILLE PRINCESSE]
Mix one and one-half pints of thin Béchamel with one-half pint of chicken purée. Rub through tammy; add one-half pint of white consommé to the preparation, or the same quantity of boiled milk; heat without allowing to boil, and finish with cream when dishing up.
Garnish with twenty very small slices of chicken fillets, white asparagus-heads, and chervil [pluches].
This soup may also be prepared as a velouté.
[714—CRÈME REINE-MARGOT]
Mix one-half pint of chicken purée with one pint of thin Béchamel. Rub through tammy; add one and one-half pints of white consommé and one-quarter pint of almond milk (No. [678]). Heat without allowing to boil, and finish with cream.
Garnish with very small grooved quenelles of chicken forcemeat combined with one oz. of pistachio purée per three oz. of forcemeat.
This soup may also be prepared as a velouté.
[715—POTAGE A L’AURORE]
Wash one-quarter lb. of fine pearl barley in plenty of water. Put it into a stewpan with one quart of consommé, as much water, a faggot comprising parsley, celery, and chervil, and set to cook very gently for five hours. While the cooking progresses, take care to remove all the skin which forms on the surface, in order that the cooking-liquor may remain very clear.