A garnishing of timbales of mushrooms prepared as follows: half a pint of mushroom puree, half a pint of bechamel sauce (No. 409), eight egg-yolks and one whole egg; season with salt and nutmeg and fill with this some low and plain, buttered tartlet molds, poach them in a slow oven, unmold, and set them in a vegetable dish with some semolina quenelles, serve the garnishing separately with a soup tureen full of game consomme and crusts of bread, five-eighths by one-eighth of an inch, sprinkled over with butter and browned in the oven.

Semolina Quenelles

Take a quarter of a pound of butter, beaten to a cream with eight raw egg-yolks, mixing them in gradually, add to it seven ounces of semolina, salt, pepper and nutmeg, and with this preparation make some small quenelles with coffeespoons; poach them slowly for thirty minutes. They should swell up to twice their original size.