566—Consommé Favorite

With a spoon-cutter, pick from out some violet potatoes eighteen pellets the size of small hazel-nuts, and cook them in salted water in good time for them to be ready for the dishing up of the soup. Put them in the soup-tureen with two tablespoonfuls of a julienne of artichoke-bottoms and the same quantity of cooked mushrooms, also cut in julienne-fashion.

Pour over the garnish one quart of chicken consommé, thickened with three tablespoonfuls of poached tapioca strained through linen. Add a pinch of chervil pluches.