540—Consommé Ambassadrice

Have one quart of chicken consommé ready; also there should have been prepared beforehand, with the view of using them quite cold, three different kinds of royales, consisting respectively of truffle purée, tomato purée, and purée of peas, each of which should have been poached in a dariole-mould.

Cut these royales up into regular dice, and put them in the soup-tureen with one tablespoonful of chicken fillet and an equal quantity of small, freshly-cooked mushrooms, finely minced. Pour the boiling consommé over these garnishes, and serve at once.