557—Consommé Cyrano

Prepare (1) one quart of consommé with a fumet of duck; (2) twelve small quenelles of duck forcemeat, which should be made flat and oval. Having poached the quenelles, drain them, and set them in a small, shallow earthen pan or timbale; sprinkle with a little grated Parmesan cheese and a few drops of chicken glaze, and set to glaze in the oven.

The quenelles are served separately in the pan in which they have been glazed, and the consommé is sent to the table in a soup-tureen.