Make a pancake preparation (No. 3072), without sugar, and with it cook some very thin pancakes; when done cut from them pieces one and five-eighth inches long, by one and a half wide; spread over each piece a layer of chicken forcemeat, mixed with chopped mushrooms and parsley and a little anchovy paste; roll them up and lay them on a buttered baking pan; then poach them in a slack oven; prepare some marrow quenelles (No. 252), roll them into balls, five-eighths of an inch in diameter, and poach them in boiling water; have also a pluche of chervil (No. 448). Serve the same as for a l'Adelina (No. 215), using chicken consomme.

(220). Consomme' A La Berry (Consomme A La Berry)

Prepare for this consomme a garnishing composed of small soft eggs (No. 2949), and lozenges prepared as follows: Take a pint of puree of asparagus, beat in twelve egg-yolks, a little raw cream and seasoning; pour the preparation into buttered baking tins, the bottoms to be covered with a sheet of paper; poach in a slack oven and when cold turn them over on a napkin; remove the paper and cut up into small lozenges, one inch long, by half an inch wide; have also the same sized lozenges cut from both carrots and turnips, keeping them an eighth of an inch thick; blanch and cook separately in consomme and when done the liquid should be reduced to a glaze. Serve the garnishings in a separate tureen, accompanied by a tureen full of consomme.