607—Consommé Richelieu

Have ready one quart of highly-seasoned beef consommé. Also (1) prepare twelve quenelles of chicken forcemeat moulded by means of a small coffee-spoon, proceeding as follows:—Line the spoon with a thin coating of the forcemeat, and in the middle lay some chopped, reduced, cold chicken aspic. Cover the jelly with a layer of forcemeat, shaping it like a dome; insert another spoon (first dipped in hot water) under the quenelle, and place the latter upon a buttered sautépan. Repeat the operation until the required number of quenelles have been moulded. Treated in this way, the quenelles, when poached, contain, so to speak, a liquid core. Five minutes before dishing up, poach the quenelles.

2. Cut six rectangles out of lettuce leaves; spread a thin layer of forcemeat over each; roll into paupiettes, and poach in some of the consommé.

3. Prepare two tablespoonfuls of a coarse julienne of carrots and turnips, stew them in butter, and complete their cooking in the consommé, which should be thoroughly cleared of grease.

Put the julienne, the paupiettes, and the stuffed quenelles into the soup-tureen; pour therein the boiling beef consommé, and add a pinch of chervil pluches.