Prepare a “purée Conti” (No. [640]) with an excellent [fumet] of game.
Garnish with two tablespoonfuls of sorrel, [ciseled] and cooked in butter, and two tablespoonfuls of poached rice.
[719—POTAGE COMPIÈGNE]
Prepare a light “Purée Soissonnaise
”; butter it well, and add thereto as garnish three tablespoonfuls of [ciseled] sorrel cooked in butter, and chervil [pluches].
[720—POTAGE DERBY]
Add one-half pint of Soubise purée (No. [104]) to one pint of “Crème de Riz” (No. [711]) flavoured with a very little curry. Rub the whole through tammy.
Add one-half pint of white consommé, and heat without boiling. Complete, when about to serve, with an ordinary leason and three oz. of butter.
Garnish with twelve small quenelles of chicken forcemeat combined with one-third of its volume of foie-gras purée, one tablespoonful of little truffle pearls, and an equal quantity of poached rice, each grain of which must be kept distinct and separate.