—Make a royal consommé for three timbales ([No. 107]), but instead of cream use consommé; unmold, cut them dice-shaped, and put them in the tureen with half a cupful of cooked printanier ([No. 109]) and one quart of boiling hot consommé ([No. 100]); then serve.
109. Consommé Printanier.
—Cut out, with a vegetable scoop, two carrots and one turnip; simmer them for twenty minutes in water and with a tablespoonful of salt, then drain and throw them into a quart of consommé ([No. 100]) in a saucepan with two tablespoonfuls of cooked green peas, and two tablespoonfuls of cooked string beans cut into small pieces. Add a handful of chiffonade ([No. 132]), cook five minutes more, and serve in a hot tureen.
110. Consommé à la D’Orleans.
—Add a little crawfish butter ([No. 150]) to eight fish quenelles; fill six long-shaped quenelle molds with this and poach them in salted water for two minutes; drain, and after unmolding put them in a tureen with two tablespoonfuls of cooked green peas and as much boiled rice; pour one quart of boiling consommé ([No. 100]) over it, and serve.
111. Consommé à l’Imperiale.
—Place four tablespoonfuls of chicken forcemeat ([No. 226]) in a paper cornet; cut away the end of the cornet. Butter a pan, and with the contents of the cornet, make eighteen round quenelles; put on top of each quenelle a small slice of truffle; poach them for two minutes in white broth ([No. 99]); then drain through a sieve, and serve in the tureen, after pouring one quart of consommé ([No. 100]) over them and adding a tablespoonful of cooked green peas and six cock’s combs.
112. Consommé Garibaldi.
—Proceed the same as for [No. 107]; have two green timbales, two red ones; use a very little carmine Broton, then use two more plain timbales, and serve.