576—Consommé Jacqueline

With a small spoon-cutter, pick from out some carrots twenty-four little oval pellets, which should be cooked in the consommé. Prepare two baba-moulds of royale with cream.

Put into the soup-tureen the pellets of carrots and the royale cut to the shape of pastils, one tablespoonful of peas, the same quantity of very green asparagus-heads, and one tablespoonful of rice.

When about to serve, pour one quart of boiling chicken consommé over this garnish.