A garnishing of thin pancakes without sugar; spread over each pancake a layer of chicken forcemeat and fine herbs: set on top and press down another pancake, add another layer of forcemeat and one more pancake, and press the whole lightly, then with a column tube cut out round pieces one and three-quarters inches in diameter; lay these on a buttered baking tin, one beside the other, and leave them in a slack oven for about ten minutes, just allowing them time enough to poach. Place the garnishing in a tureen with some lettuce cut in very fine thread-like fillets, blanched and cooked in consomme and a pluche of parsley (a few leaves of young, blanched parsley); serve at the same time a soup tureen of consomme.

(224). Consomme Charmel (Consomme Channel)

A garnishing of small timbales the shape of half an egg, and one inch in diameter, have some molds of this shape and size; butter the insides and set them on a tin sheet having inch high feet attached to it, place this on to a larger pan, the smaller one having holes bored in seven-eighths of an inch in diameter, and a space of a quarter of an inch between each. Prepare one pint of pigeon puree, adding to it half a pint of espagnole sauce (No. 414), reduced with Madeira, season with salt, pepper and nutmeg, and mingle all well together. Fill the molds with this preparation, pour water into the lower pan, a sufficient quantity to half the height of the molds, when set in the holes, and then poach them in a slow oven, unmold, and serve at the same time some braised sweetbreads pressed under a weight, cooled off and cut into three-eighth squares, then rewanned in a little consomme; have also a few Julienne cut mushrooms. Serve this garnishing in a vegetable dish with a little consomme. Serve a soup tureen of consomme separate.