With chicken forcemeat (No. 226) fill six very small timbale-molds; let them poach for two minutes in hot water, then set them aside to cool, turn them out, and put them into the tureen with two tablespoonfuls of cooked asparagus-tops, and two table-spoonfuls of cooked green peas; pour over it one quart of boiling consomme (No. 100), and serve.