617—Consommé Villeneuve

Have ready one quart of chicken consommé.

Prepare the following garnish:—Two small No. 273, Blanchings lettuces, stuffed with chicken forcemeat combined with braised and chopped salted tongue; two dariole-moulds of ordinary royale, and two pancakes coated with a layer of chicken forcemeat, which should be placed in the front of the oven for a few moments with the view of poaching the forcemeat.

Put the cut-up lettuces, the pancakes cut into small, narrow lozenges, and the royale cut into pastils, into the soup-tureen; and, when about to serve, pour the boiling consommé over the whole.