Roll into small sausage-form six ounces of chicken forcemeat, finished with crayfish butter. Poach the sausages, cut them into thin roundels, and put them into the soup-tureen, with one dessertspoonful of black truffle, cut in julienne.

Pour over this garnish two quarts of boiling consomme, thickened with three tablespoonfuls of poached tapioca.