577—Consommé Lorette

Have ready one quart of chicken consommé. Also prepare two tablespoonfuls of a fine julienne of celery stewed in butter and cooked in the consommé; twelve small “pommes à la lorette” (No. 2226, Pommes de Terre Lorette), the size of hazel-nuts, and shaped like small crescents. These potatoes should be fried in hot fat four minutes before serving.

Put into the soup-tureen the julienne of celery, twelve small, freshly-poached cocks’ kidneys, and one tablespoonful of a julienne of pimentos; pour the boiling consommé over this garnish; add a pinch of chervil pluches, and send the lorette potatoes to the table separately.