For Garnishing

Butter some small molds, shaped like small half pigeon's eggs: fill these with a game mousse, made of any seasonable game; set them on tin sheets; poach in a slack oven, unmold, and serve them in a separate vegetable dish, adding some oval shaped chicken quenelles. laid on a buttered tin through a bag, and poached in a little boiling water in a slow oven. Serve separately small one-quarter inch square crusts made of twelve turns of puff paste or trimmings and baked white in a very slow oven.

(237). Consomme' A La Noailles (Consomme A La Noailles)

A garnishing made of artichoke bottoms, two inches in diameter; remove the centers, using a half inch tube for the purpose, then divide the rest into sixteen equal sized pieces, and pare them nicely; put them into a vegetable dish with a little consomme, also some consistent Royal garnishing (No. 241), cut into quarter of an inch squares. Have also round timbales made of game, hare, or leveret, or any other seasonable game; half a pint of game puree, half a pint of espagnole sauce with tomatoes (No. 414); salt, pepper, nutmeg, and five whole or twelve yelks; butter the insides of the molds, fill them with the preparation, and poach them in a slow oven; when firm to the touch, unmold and set them in a vegetable dish with the royal cream cut in squares, and the artichoke bottoms. Serve very hot. and at the same time send a soup tureen of e consomme slightly thickened with arrowroot; adding just when ready to serve a little good Xeres or Madeira wine.