602—Consommé Printanier aux Quenelles

Prepare the printanier exactly as directed above, but slightly lessen the quantities of the vegetables constituting the garnish.

Make eighteen small quenelles of chicken forcemeat in the shape of little grooved No. 2382, Ordinary Meringue, and poach them ten minutes before dishing up.

Drain them, put them into the soup-tureen with the other garnishes, and pour thereon the boiling consommé.