Put two quarts of clarified consomme on to boil. Prepare a garnishing composed of tender carrots, turnips, celery roots, cucumbers, asparagus tops, string beans cut lozenge-shape, also small flowerets of cauliflower; cut the roots either olive or ball-shape, using a vegetable spoon, blanch them in salted water, then let fall to a glaze several times in a little broth until they are cooked, then put them as soon as done into the soup tureen, adding the cauliflower, asparagus and some green peas previously boiled in salted water. Besprinkle this garnishing with a pinch of sugar, pour the broth over, and finish with small quenelles, three-eighths of an inch in diameter, having a quarter of the quantity of the other garnishing. Serve the soup with slices of toasted bread instead of the quenelles; when needed for a plain printanier, and for a consomme printanier royale, employ the same garnishings, adding slices of timbales royale (No. 241).

(240). Consomme A La Remusat (Consomme A La Eemusat)

Mince up fine one small white onion, one carrot and one turnip, half a celery-knob, and the white part of a leek; fry these very slowly with some butter, season, and moisten with a little broth, then cook them covered, letting the liquid fall several times to a glaze, and until the vegetables are well done; press them through a tammy, and put this puree into a bowl. For one pint, add ten raw egg-yolks and one whole one, half a pint of cream, a pinch of sugar, salt and nutmeg; pour this preparation into buttered timbale molds (No. 4, Fig. 137) and poach inputting them into a stewpan with boiling water to half their height. When done cut each timbale in two through the center crossways and place them in a vegetable dish with some small chicken forcemeat quenelles, colored white, red and given, and pushed through a cornet on a baking sheet into the shape of beads, a quarter of an inch in diameter, having the same quantity of each color, and poach them in boiling salted water; drain them, and add them to the slices of timbale; serve separately and at the same time a soup tureen of chicken consomme.