597—Consommé Parisienne

Have one quart of chicken consommé ready.

For the garnish prepare two dariole-moulds of royale made from a purée of ordinary julienne, a small macédoine of vegetables, comprising one heaped tablespoonful each of carrots and turnips divided up by means of a small grooved spoon and cooked in the usual way, one tablespoonful of small peas, the same quantity of fine French beans cut into lozenges, and one tablespoonful of asparagus-heads.

Cut the royale into regular roundels; put these in the soup-tureen with the macédoine of vegetables, and, when about to serve, pour thereon the boiling chicken consommé. Add a pinch of fine chervil pluches.