Cook one-half lb. of lentils with the usual garnish. Roast two medium-sized partridges, keeping them slightly underdone, and remove their fillets. Complete the cooking of the partridges with the lentils, drained of their cooking-liquor, in one pint of game consommé.
Prepare a royale (No. [209]) with the reserved fillets.
When the birds are cooked, bone them; pound their meat, and add thereto the lentils and the cooking-liquor; rub through tammy.
Finish the purée with one and one-half pints of excellent thin game stock, and complete the soup, when dishing up, with two oz. of butter and two tablespoonfuls of reduced Madeira.
Garnish with the royale, cut into small regular crescents, and twelve small crescents of very black truffle.
[722—POTAGE ELISA]
Prepare one and one-half pints of poultry velouté, and rub it through tammy. Complete with one-half pint of white consommé; heat without boiling, and finish, when dishing up, with an ordinary leason, two and one-half oz. of butter, and two tablespoonfuls of a [fondue] of sorrel.
[723—POTAGE FAVORI]
Prepare one pint of a velouté of green asparagus; one-half pint of a velouté of lettuce, and one-half pint of poultry velouté. Put all three into a stewpan; add thereto the necessary quantity of white consommé to bring the soup to the correct degree of consistence; heat without boiling, and pass through a strainer.
Finish the soup, when dishing up, with an ordinary leason and two oz. of butter. Garnish with one tablespoonful of a [chiffonade] of sorrel, and one tablespoonful of green asparagus-heads.