Add a pinch of chervil [pluches].
[726—POTAGE JUBILEE, otherwise BALVET]
Prepare, according to the directions given (No. [648]), one and one-half pints of a purée of fresh peas, and add thereto one-half pint of consommé of “La Petite Marmite.” Set to boil, and finish with two oz. of butter.
Garnish with the vegetables from the Marmite, prepared as for Croûte au Pot.
[727—POTAGE LONGCHAMPS]
Refer to the derivative soups of the “Purée de Pois” (No. [654]).
[728—POTAGE LAVALLIÈRE]
Prepare one and one-half pints of “Crème de Volaille” (No. [713]), finished with a leason of egg-yolks and cream; also [253] ]two-thirds pint of “Crème de Céleri,” similarly finished, and combine the two creams.
Garnish with twelve small [profiterolles], stuffed with chicken forcemeat, and a royale of celery in dice.