Consomme Comus

A garnishing of small round rolls one and a quarter inches in diameter, made of ordinary bread dough; in these make an incision around the flat side and empty out the insides completely. Blanch some white cabbage leaves, suppressing the cores, drain them and cut them up very fine, then fry them in butter with quarter of its quantity of cooked ham cut in one eighth inch squares; moisten with a little white wine, add half its quantity of cooked, skinned and chopped up sausages; set this into the rolls, cover the tops with a layer of chicken quenelle forcemeat (No. 89), and poach them in a slack oven. Lay them on a vegetable dish round side up; and moisten with a little good consomme, then let simmer for a few minutes in the oven; add some cooked foies-gras (goose livers) cut in three-sixteenth of an inch squares, and some round five-eighth inch slices of lettuce, blanched and cooked in consomme. Serve this with a soup tureen of consomme at the same time.