580—Consommé Marquise

Prepare one quart of good, ordinary consommé, to which three sticks of celery have been added, while clarifying, in order that the taste of the celery may be very decided.

Make thirty small quenelles of chicken forcemeat combined with finely-chopped filberts, giving them the shape of pastils.

Poach these quenelles ten minutes before serving. Also poach in court-bouillon two calf’s piths, and cut them into thin roundels.

Put the poached quenelles and the roundels of calf’s piths into the soup-tureen, and pour thereon the boiling consommé.