570—Consommé Germaine

Prepare two dariole-moulds of royale made from a purée of very green peas, combined with a tablespoonful of No. 228, Mirepoix stewed in butter, and a strong pinch of small, chervil pluches; eighteen small quenelles of chicken forcemeat with cream, moulded to the form of pastils.

When the royale is cold, cut it into regular roundels, and put these into the soup-tureen with the poached quenelles.

When about to serve, pour one quart of boiling chicken consommé over the garnish.