567—Consommé Florentine

With fine chicken forcemeat make twenty-four small quenelles on a buttered tray, their shape being that of small Mecca loaves. To the forcemeat of six of these quenelles add some very finely chopped tongue; add white chicken-meat to that of another six; and to that of the remaining twelve add some very reduced spinach purée. The quenelles with spinach should number twice those with the other two ingredients, in order that the preparation may be in keeping with its designation “à la Florentine.”

Poach the quenelles; put them in the soup-tureen with two tablespoonfuls of very green, cooked peas.

When about to serve, pour one quart of very clear, boiling chicken consommé over this garnish, and add a pinch of chervil pluches.