For this consomme prepare a garnishing composed of timbales, cucumber crescents, and small quenelles. The timbales are made with a pint of tomato puree strained through a very fine sieve; mix into this ten raw egg-yolks and a gill of cream; season with salt and nutmeg. With this prep-araiion fill some No. 2 timbale molds (Fig. 137), stand them in a sautoire containing boiling water to reach to half their height and push into a slack oven; remove as soon as they are firm to the touch and let them rest for fifteen minutes, then divide each timbale into three parts. Place them in a vegetable dish with a little consomme. Pare some cucumbers to resemble crescent olives, blanch, drain, and cook in consomme. Have small quenelles made with chicken quenelle forcemeat (No. 89), and cream forcemeat (No. 75), half of each; push them through a pocket into rounds in a buttered sautoire and poach in a little boiling salted water; add the cucumbers and quenelles to the timbales, and serve at the same time with a tureen full of consomme.