A guide to modern cookery

poached, chicken-forcemeat quenelles with herbs. Pour one quart of boiling chicken consommé over this garnish, and add a pinch of chervil _pluches_. 559—CONSOMMÉ DESLIGNAC Prepare (1) two small, stuffed lettuces, rolled into sausage form and poached; (2) two _baba-moulds_ of royale with cream. Cut the royale into small, regular dice; trim the lettuce, and cut it into slices; put this garnish into the soup-tureen, and pour thereon one quart of boiling chicken consommé, thickened with three tablespoonfuls of poached tapioca, strained through linen. Add a pinch of chervil _pluches_. 560—CONSOMMÉ AUX DIABLOTINS Cut a French soup “_flute_” into twelve slices one-quarter inch thick. Reduce about one-quarter pint of Béchamel to a thick consistence; add thereto, away from the fire, two heaped tablespoonfuls of grated Gruyère cheese, and season with a little cayenne. Garnish the slices of soup “flute” with this preparation, arranged in the form of a dome, upon a tray, and set it to glaze a few minutes before serving. Pour one quart of chicken consommé into the soup-tureen, and add the diablotins. 561—CONSOMMÉ DIPLOMATE Roll into small sausage-form three oz. of chicken forcemeat, finished with crayfish butter. Poach the sausages, cut them into thin roundels, and put them into the soup-tureen with one dessertspoonful of very black truffle, cut in _julienne-fashion_. Pour over this garnish one quart of boiling chicken consommé, thickened with two tablespoonfuls of poached tapioca, strained through linen. 562—CONSOMMÉ DIVETTE Prepare two _baba-moulds_ of royale made from crayfish velouté, eighteen small quenelles of smelt forcemeat, moulded to the shape of pearls, and one tablespoonful of small pearls of very black truffle. Cut the royale into oval slices, and put these into the soup with the poached quenelles and the truffle pearls. Pour one quart of very clear, boiling consommé over the garnish. 563—CONSOMMÉ DORIA Prepare the following garnish:—Thirty pellets of cucumber in the shape of large pearls; eighteen small quenelles of chicken forcemeat, long in shape and grooved; six little pellets, about the size of a large pea, of _pâte à choux_, combined with grated cheese, rolled by hand; and one and one-half tablespoonfuls of