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.