555—Consommé Colombine

Prepare a good tablespoonful of carrot pearls, and as many turnip pearls, keeping the latter very white. Cook them in the customary way, and put them in the soup-tureen with one tablespoonful of very green peas, one tablespoonful of a julienne of roast-pigeon fillets, and six poached pigeons’ eggs, which latter should be sent to the table in a timbale at the same time as the consommé.

Pour over the other garnish one quart of very clear, boiling, chicken consommé, and serve immediately.

This soup can only appear on summer and spring menus, when the pigeons’ eggs are in season.