—Decorate the bottom and sides of twelve quenelle molds with sliced truffles, and the same of smoked cooked tongue, being careful to have them well buttered. Fill them with chicken forcemeat ([No. 226]); poach them in salted water for two minutes, unmold, and serve with one quart of boiling consommé ([No. 100]) in the hot tureen.
124. Consommé Printanier Royale.
—Add to one quart of boiling consommé ([No. 100]) three royals ([No. 107]) cut into pieces, also half a pint of cooked printanier ([No. 51]), and serve.
125. Consommé Duchesse.
—Butter and cover a tin plate with two ounces of pâté-à-chou ([No. 1240]), about the height of a quarter of an inch. Cook it in the oven for six minutes, then remove, and fill it with forcemeat ([No. 226]) pressed through a cornet; cut it with a paste cutter into twelve equal-sized pieces, put them in the tureen, pour one quart of boiling consommé ([No. 100]) over them, and serve.
126. Consommé Patti.
—Cut half a breast of a cooked chicken into small pieces; put them in a tureen, adding two tablespoonfuls of boiled rice, two tablespoonfuls of cooked green peas, and one truffle cut dice-shaped. Pour one quart of boiling consommé ([No. 100]) over it, and serve with grated cheese separate.
127. Consommé Napolitaine.
—Cut two ounces of cooked spaghetti into pieces, adding half an ounce of cut-up, cooked tongue, half an ounce of lean, cooked ham, and three mushrooms cut into small pieces. Pour all into a tureen with one quart of consommé ([No. 100]), and serve with grated cheese separate.