Prepare a good tablespoonful of carrot pearls and one of turnip pearls, keeping the latter very white. Cook them in the ordinary way, and put them in the soup-tureen with one table-spoonful of very green peas, one tablespoonful of a julienne of roast pigeon fillets, and six poached pigeons' eggs, which latter should be sent to the table in a timbale at the same time as the consomme.

Pour over the other garnish one quart of very clear boiling chicken consomme and serve at once.

This soup can only appear on menus when pigeon's eggs are in season.