This section is from the book "The Epicurean", by Charles Ranhofer. Also available from Amazon: The Epicurean, a Complete Treatise of Analytical and Practical Studies on the Culinary Art.
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.
 
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