The admitted rule for all soups is one quart of soup for four persons. The garnishing consists of round chicken quenelles, three-sixteenths of an inch, poached in boiling water; green peas cooked in boiling, salted water, and carrots cut into balls the same size and shape, and cooked in white broth with a little sugar. Also timbales, twelve pieces in all. Dilute one-quarter of a pint of puree of chestnuts with a quarter of a pint of cream and four egg-yolks, salt, and nutmeg; butter some dome shaped tartlet molds, put a round piece of truffle at the bottom, and then fill the molds with the above preparation; set one beside the other in a stewpan with boiling water reaching to half their height, and poach them in a slack oven; when firm to the touch, unmold and place them in a vegetable dish with the quenelles, carrots and green peas; pour over a little consomme, just sufficient to cover, and serve separately a tureen of consomme, having all very hot. Into each plate put some of the contents of the vegetable dish and tureen; this rule stands for all consomme garnishings, that is. one timbale, and a dozen and a half carrots, peas, and quenelles, inclusive.