552—Consommé Chartreuse

Prepare (1) eighteen small ravioles (No. 2296, Ravioli)—six from spinach purée, six from foie-gras purée, and the remaining six from chopped mushrooms; (2) two small tablespoonfuls of tomato dice. Ten minutes before serving, poach the No. 2296, Ravioli in boiling, salted water, and the tomato dice in some of the consommé.

Put the No. 2296, Ravioli and the tomato dice (well drained) into the soup-tureen, and pour over them one quart of consommé with a moderate addition of tapioca. Add a pinch of chervil pluches.