Butter some timbale molds (No. 5, Fig. 137), then fill them with the following preparation, mix well one pint of cream, eight egg-yolks, two whole eggs, salt and nutmeg; strain it through a sieve, and fill up the timbales, put them into a stewpan with boiling water reaching to half their height, and poach them in a slack oven, until firm to the touch. Remove them from the oven, let get partially cold, then unmold, and cut them crosswise through the center; put them into a separate vegetable dish with some white of chicken, mushrooms and truffles cut into small pieces an eighth of an inch square by five-eighths long. Serve at the same time a soup tureen of chicken consomme.

(242). Consomme A La Sevigne (Consomme A La Sevigne)

For the garnishing, butter some timbale molds (No. 3, Fig. 137), and fill them with the following preparation: one pint of the puree of the white of chicken made with equal parts of chicken and rice, cooked in consomme, the whole passed through a sieve, and moistened with one gill of supreme sauce (No. 547), eight egg-yolks, and one gill of cream, seasoning with salt and nutmeg. Set the timbales in a sautoire with boiling water reaching to half their height, and poach them in a slack oven; then let get partially cold, and unmold; and cut them crosswise through the center. Lay them in a vegetable dish with a little good consomme and some boiled green peas, serve separately, but at the same time, a soup tureen of chicken consomme.