Pour some game broth (No. 195), into a soup tureen; serve separately sweet potato quenelles as a garnishing, also some blanched tarragon leaves. Have croutons of bread one and a quarter inches in diameter, covered with butter and browned in the oven; serve them at the same time as the soup and garnishings.

Sweet Potato Quenelles

Bake some sweet potatoes in the oven, remove their insides when they are done so as to obtain a half pound of potato; and add while mashing them one ounce of butter, one ounce of grated parmesan, one whole egg, one yolk, salt, pepper, and nutmeg, also one tablespoonful of potato fecula. Make some flattened oval shaped quenelles, poach and serve when done with the soup.