280. Soup Of Gratinated Crusts A La Princesse. Prepare The Same Number Of Rolls, According To The Preceding

instructions.

A tew minutes before dinner, add to the crusts three dozen small quenelles of chicken rolled into the shape of pieces of macaroni, an inch long, half a pint of asparagus-heads, and a little boiling consomme. Send up two quarts of consomme in a soup-tureen, and serve as described in the last-mentioned soup.

281. Soup Of Gratinated Crusts A La Royale. Prepare The Crusts As Before Stated, Adding Four Ounces Of Grated

* This observation is applicable to all gratinated soups.

Parmesan cheese and a little minionette. Just before dinner-time, lay upon the crusts (graduated in the usual way) some shapes of chicken custard, described in the preparation of Desclignac soup; and serve up according to the preceding detail.

282. Soup Of Gratinated Crusts A La Ferneuse

Prepare the crusts as before described, cut three large sound turnips into small fancy shapes, fry them in a stewpan, with two ounces of butter, a teaspoonfnl of pounded sugar, and a little salt, over a slow fire, until they have gradually acquired a light brown color; then add a pint of consomme, and let them simmer gently by the side of the stove-fire until thoroughly done. When about to send the soup to table, pour the turnips thus prepared on to the graduated crusts, and to them add a pint of young peas boiled green, and a few white button onions boiled in broth. Serve as before stated.

283. Soup Of Gratinated Crusts A La Beaujon

Prepare the crusts as before, and when they are gratinated, add a pint of reduced puree of young carrots, put these into the oven for ten minutes, and just before sending to table, pour over the crusts thus prepared half a pint of large heads of asparagus and some shreds of celery kept ready boiled in broth for the purpose, and serve with the consomme in a tureen separately.