This section is from the book "Soyer's Standard Cookery", by Nicolas Soyer. Also available from Amazon: Soyer's Standard Cookery.
Prepare a dariole-mold of each of the four following royales.
1. A puree of haricot-beans with a soupcon of tomato.
2. A chicken puree moistened with velouté.
3. A puree of asparagus-tops, with a few cooked spinach leaves, to give a color.
4. A puree of carrot.
Poach and cool the royales, then cut in fancy shapes. Put all into a soup-tureen and pour over a quart of boiling and very clear chicken consomme. Serve at once.
 
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