554—Consommé Colbert

Have ready one quart of excellent Printanier chicken consommé (No. 601, Consommé Printanier). Also poach six small eggs in slightly salted and acidulated water. The eggs should be as small and as fresh as possible, both of which conditions are absolutely necessary for a proper poaching (see poached eggs, No. 411, Procedure for Poached Eggs). Set these eggs in a small timbale with a little consommé, and send them to the table with the Printanier. Having poured the latter into the plates, put one of the eggs into each of these.