Cut a tablespoonful of carrot pellets and the same quantity of turnip. Cook these vegetables by boiling them in water, taking care not to overcook them, a tablespoonful of royale made from asparagus heads, and a dozen small chicken-forcemeat quenelles, in the shape of large pearls.

Poach the quenelles, cut the royales up into slices and put the whole into the soup-tureen with the carrot and turnip pellets, and one tablespoonful of green peas. Pour a quart of boiling consomme over the garnish and serve.