Choose small, fresh pullet eggs; boil them for four minutes in boiling water, then lay them in water to cool off and remove the shells; open them on one end with a tube half an inch in diameter from a column-box (Fig. 108), take out the yolks with a root-spoon, and empty them very carefully, slightly decreasing the thickness of the white; then fill each egg separately; using a cornet for the purpose, with cream pheasant forcemeat (No. 75), or other game forcemeat, as soon as each one is done, close the opening with the piece taken off, and set each one in an egg cup. Arrange these on the bottom of a deep stewpan containing a little boiling water, close the vessel, and poach the forcemeat, by putting the pan for fifteen minutes in a slack oven; dress the egg in a vegetable dish with a little consomme added, and serve at the same time a soup tureen of game consomme.

(228). Consomme A La Daumont (Consomme A La Daumont)

A garnishing of dome-shaped timbales decorated with truffles and filled with a marcchale mousseline (No. 912); then poach in a slow oven and serve separately, some blanched turnips and cut into halls three-eighths of an inch in diameter, and cooked in while consomme; small pate a chou (No. 132) balls, with parmesan cheese, the size of green peas, and fried a fine color; some blanched chervil (pluche), and rice cooked in white broth. Serve all the garnishing in a vegetable dish, and a tureen of chicken consomme at the same time,