569—Consommé George Sand

Have ready one quart of consommé flavoured with very clear fish fumet. Also prepare twelve small quenelles of whiting forcemeat, finished with crayfish butter; stew twelve morels, which should be left whole if very small, and cut into two if they are of medium size; twelve small slices of poached carps’ milt, and twelve little roundels of French soup “flutes.”

Put the poached quenelles and the stewed morels into the soup-tureen; pour therein the boiling, fish consommé, and send the slices of carps’ milt set on the roundels of French soup “flute” separately to the table.