This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
The garnishing for this consomme is composed of three kinds of timbales, chicken, shrimps, and green peas, and turnip balls.
For the Chicken Timbales have half a pint of chicken puree, two spoonfuls of bechamel, six egg-yolks, salt, pepper, and nutmeg.
For the Shrimp Timbales, half a pint of shrimp puree, two spoonfuls of bechamel, six egg-yolks, salt, pepper, and nutmeg.
For the Green Pea Timbales, half a pint of puree of green peas (No. 261), two spoonfuls of bechamel, six yolks, salt, pepper, and nutmeg. Butter twenty-four timbale molds (Fig. 137, No. 2 fill each eight with a different one of the compositions; stand them on a baking tin with boiling water, reaching to half their height and poach in a slack oven. When partly cooled off, unmold. pare and divide in three parts, cutting them across. Put them into a vegetable dish with a garnishing of turnip balls, blanched, and cooked in consomme till they have fallen to a glaze; send this garnishing to the table with a soup tureen full of consomme.
 
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