Consomme Charmel

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 rewarmed 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.