611—Potage Sarah Bernhardt

Sprinkle three tablespoonfuls of tapioca into one quart of boiling chicken consommé, and leave to poach gently for fifteen or eighteen minutes.

Make twenty small quenelles from chicken forcemeat, finished by means of crayfish butter, and mould them to the shape of small, grooved No. 2382, Ordinary Meringue. Poach these quenelles. Cut twelve roundels, the size of a penny, from a piece of beef-marrow, and poach them in the consommé.

Put the drained quenelles and the poached roundels of marrow into the soup-tureen; add one tablespoonful of a julienne of very black truffles, and the same quantity of asparagus-heads. Pour the boiling consommé, with tapioca, over this garnish.