546—Consommé Bourdaloue

Prepare a dariole-mould of each of the four following royales:—

1. Of a purée of haricot-beans with a slight addition of tomato.

2. Of a chicken purée moistened with velouté.

3. Of a purée of asparagus-tops combined with a few cooked spinach leaves, to deepen the colour.

4. Of a carrot purée (Purée Crécy).

Having poached and cooled the royales, cut them as follows:—

(1) Into dice, (2) into lozenges, (3) into little leaves, and (4) into stars.

Place them all in the soup-tureen, and, when about to serve, pour one quart of boiling and very clear chicken consommé over them.