568—Consommé Gauloise

Prepare two dariole-moulds of ham royale, and poach the latter in a small, well-buttered Charlotte mould. When quite cold, cut it into large lozenges, and put these into the soup-tureen with six small cocks’ combs and six small cocks’ kidneys (these latter as small as possible).

When about to serve, pour over this garnish one quart of chicken consommé, thickened slightly with two tablespoonfuls of poached tapioca, strained through linen.