601—Consommé Printanier

Have ready one quart of chicken consommé, also cut one carrot and one turnip into roundels one-half inch thick. With a tubular cutter one-eighth inch in diameter, cut these roundels into little rods, making a sufficient number to fill one tablespoonful with each vegetable. Cook these little rods in consommé, and reduce the latter to a glaze.

Put the carrot and turnip rods into the soup-tureen with one tablespoonful of small peas, the same quantity of small French beans and asparagus-heads, the former cut into lozenges, ten roundels of sorrel leaves, and as many of lettuce leaves, the latter being poached in some consommé. When about to serve pour the boiling consommé over these garnishes and add a large pinch of small chervil pluches.