A guide to modern cookery

lentil purée, and one-third of reduced game Espagnole. Poach the royale in a small Charlotte mould, and, when it has cooled, cut it up with a fancy-cutter of the shape of a cross. Put the crosses of royale into the soup-tureen with two tablespoonfuls of a _julienne_ consisting of fillets of hare, and pour thereon the boiling consommé. 611—POTAGE SARAH BERNHARDT Sprinkle three tablespoonfuls of tapioca into one quart of boiling chicken consommé, and leave to poach gently for fifteen or eighteen minutes. Make twenty small quenelles from chicken forcemeat, finished by means of crayfish butter, and mould them to the shape of small, grooved meringues. Poach these quenelles. Cut twelve roundels, the size of a penny, from a piece of beef-marrow, and poach them in the consommé. Put the drained quenelles and the poached roundels of marrow into the soup-tureen; add one tablespoonful of a _julienne_ of very black truffles, and the same quantity of asparagus-heads. Pour the boiling consommé, with tapioca, over this garnish. 612—CONSOMMÉ SÉVIGNÉ Keep one quart of very clear chicken consommé very warm. Prepare ten quenelles of chicken forcemeat, moulded by means of a small coffee-spoon, and poach them; also have ready four braised lettuces. Put the quenelles, the lettuce cut into small sections and properly trimmed, and one tablespoonful of peas into the soup-tureen; pour therein the boiling consommé and a pinch of chervil _pluches_. 613—CONSOMMÉ SOUVERAINE Have ready one quart of chicken consommé. Make ten large quenelles from chicken forcemeat, and stuff them with a very fine _brunoise_, proceeding as follows:—Line a dessertspoon with a thin coat of forcemeat, and garnish the centre with the _brunoise_, previously cooked in consommé, and cold. Cover the _brunoise_ with a layer of forcemeat, shaping it like a dome; insert another dessertspoon dipped into hot water under the quenelle, and transfer the latter to a buttered sautépan. Repeat the operation until the required number of quenelles have been moulded. Allow eight minutes for the poaching of these quenelles; put them into the soup-tureen with two tablespoonfuls of peas; pour thereon the boiling consommé, and add a pinch