615—Consommé Tosca

Have ready one quart of chicken consommé thickened with three tablespoonfuls of poached tapioca strained through linen.

Also prepare two tablespoonfuls of a julienne of carrots stewed in butter, the cooking of which is completed in the consommé; ten small quenelles of chicken forcemeat, combined, in the proportion of one-third, with foie gras and chopped truffles; ten small, very crisp No. 218, Profiterolles for Soups, stuffed with a purée of chicken with pistachio kernels.

Put the quenelles and the julienne into the soup-tureen, pour therein the boiling consommé, and send the No. 218, Profiterolles for Soups to the table separately, and very hot.