575—Consommé à l’Infante

With some pâte à choux (No. 2374, Common Pâte à Choux (for Souffléd Fritters, Gnochi, Potatoes à la Dauphine)) prepare eighteen No. 218, Profiterolles for Soups of the size of hazel-nuts. Cook them, taking care to keep them very crisp, and stuff them when cold with purée de foie gras moistened with velouté.

Put two tablespoonfuls of a fine julienne of mild capsicum into the soup-tureen, and pour thereon one quart of boiling chicken consommé, moderately thickened with poached tapioca strained through linen.

Serve the No. 218, Profiterolles for Soups of foie gras separately, after having heated them in the front of the oven.

N.B.—The garnish of Consommé à l’Infante may consist only of the No. 218, Profiterolles for Soups, and the julienne of capsicum may be suppressed; this is a matter of taste.