550—Consommé Castellane

Prepare (1) one quart of game consommé, flavoured with a fumet of woodcock; (2) two baba-moulds of royale, two-thirds of which consists of a purée of woodcock and one-third of lentils, with half the yolk of a hard-boiled egg, chopped and thickened with the usual leason.

Cut this royale into slices, about the size of a florin, one-half inch thick. Put these into the soup-tureen, together with one tablespoonful of a julienne of roast woodcock fillets, and pour thereon the boiling game consommé.