609—Consommé Rothschild

Have ready one quart of game consommé, prepared with pheasant fumet. Add thereto, when about to serve, one-quarter pint of reduced Sauterne. Make two dariole-moulds of royale from a preparation consisting of one-third of the whole of purée of pheasant, one-third of chestnut purée, and one-third of pheasant salmis sauce. Poach the royale; cut it into grooved roundels, and place these in the soup-tureen with one tablespoonful of a julienne of fillets of pheasant.

When about to serve, pour the boiling consommé over the garnish.