720—Potage Derby

Add one-half pint of Soubise purée (No. 104, Soubise Sauce) to one pint of “Crème de Riz” (No. 711, Crème de Riz) flavoured with a very little curry. Rub the whole through tammy.

Add one-half pint of white consommé, and heat without boiling. Complete, when about to serve, with an ordinary leason and three oz. of butter.

Garnish with twelve small quenelles of chicken forcemeat combined with one-third of its volume of foie-gras purée, one tablespoonful of little truffle pearls, and an equal quantity of poached rice, each grain of which must be kept distinct and separate.