563—Consommé Doria

Prepare the following garnish:—Thirty pellets of cucumber in the shape of large pearls; eighteen small quenelles of chicken forcemeat, long in shape and grooved; six little pellets, about the size of a large pea, of No. 2373, Ordinary Pâte à Choux, combined with grated cheese, rolled by hand; and one and one-half tablespoonfuls of Japanese pearls, poached in some of the consommé.

Put the cucumber pellets, cooked in consommé, into the soup-tureen; add the poached quenelles and the Japanese pearls.

Four minutes before serving, plunge the pellets of pâte à choux into hot fat, keeping them crisp.

When about to serve, pour over the garnish one quart of boiling chicken consommé; complete with a pinch of chervil pluches, and serve the little, fried pellets separately.