Make twenty-four small quenelles of chicken forcemeat. To the forcemeat of half of these quenelles add some very finely chopped tongue, and to the remaining add some very reduced spinach puree.

Poach the quenelles; put them in the soup-tureen with two tablespoonfuls of very green, cooked peas.

Pour one quart of very clear, boiling consomme over this garnish, and add a pinch of chervil pluches.