595—Consommé D’Orsay

Prepare one quart of very clear chicken consommé, also make fifteen small quenelles of pigeon forcemeat moulded to the shape of eggs by means of a very small spoon, and poach the yolks of ten eggs, taking care to keep them very soft.

Put the quenelles and the poached yolks into the soup-tureen with a julienne of three fillets of pigeon and a tablespoonful of asparagus-heads, and pour thereon the boiling consommé. Serve at once.