544—Consommé Boïeldieu

Prepare eighteen chicken-forcemeat quenelles, moulded by means of a small teaspoon; some should be stuffed with foie-gras purée, moistened with a little velouté; others with chicken purée; and yet others with truffle purée—in short, six of each kind.

Place these, one by one, on a buttered sauté-pan; poach them, drain them, and put them in the soup-tureen with a tablespoonful of white chicken-meat, cut into dice.

When about to serve, pour one quart of chicken consommé, thickened as above with tapioca, over the garnish.