559—Consommé Deslignac

Prepare (1) two small, stuffed lettuces, rolled into sausage form and poached; (2) two baba-moulds of royale with cream. Cut the royale into small, regular dice; trim the lettuce, and cut it into slices; put this garnish into the soup-tureen, and pour thereon one quart of boiling chicken consommé, thickened with three tablespoonfuls of poached tapioca, strained through linen. Add a pinch of chervil pluches.