Consomme a la Daumont

A garnishing of dome-shaped timbales decorated with truffles and filled with a marechale mousseline (No. 912); then poach in a slow oven and serve separately, some blanched turnips and cut into balls three-eighths of an inch in diameter, and cooked in white consomme; small pate a chou (No. 132) balls, with parmesan cheese, the size of green peas, and fried a fine color, some blanched chervil (pluche), and rice cooked in white broth. Serve all the garnishing in a vegetable dish, and a tureen of chicken consomme at the same time.