With the small spoon-cutter, pick out a good tablespoonful of carrot, and the same quantity of turnip pearls. Cook these vegetables in the customary way, and put them in the soup-tureen, the same quantity of peas, and small, poached, chicken forcemeat quenelles with herbs. Pour one quart of boiling chicken consomme over this garnish and add a pinch of chervil pluches.