714—Crème Reine-Margot

Mix one-half pint of chicken purée with one pint of thin Béchamel. Rub through tammy; add one and one-half pints of white consommé and one-quarter pint of almond milk (No. 678, Velouté Dame-Blanche). Heat without allowing to boil, and finish with cream.

Garnish with very small grooved quenelles of chicken forcemeat combined with one oz. of pistachio purée per three oz. of forcemeat.

This soup may also be prepared as a velouté.