551—Consommé Célestine

Prepare one quart of chicken consommé, and add thereto three small tablespoonfuls of poached tapioca, strained through fine linen.

For the garnish make three pannequets (No. 2403, Preparations for Pancakes and Pannequets and No. 2476, Pannequets with Jam) without sugar, and spread over each a thin coating of chicken forcemeat with cream. Place one on top of the other, sprinkle the layer of forcemeat on the uppermost one with finely-chopped, very black truffles, and place in the front of the oven for a few minutes, in order to poach the forcemeat.

Stamp the No. 2403, Preparations for Pancakes and Pannequets out with an even fancy-cutter about one inch in diameter. Put the pieces into a soup-tureen, and, when about to serve, pour in the boiling consommé.