Consomme a l'Imperatrice

For garnishing, have quenelles half-spherical shape, decorated with truffles and filled with a cream forcemeat, then poached in a slow oven; as soon as they are firm to the touch, unmold and set them in a vegetable dish with a little consomme and some rice cooked in white broth, some very small fresh green peas and rounds of red carrots, blanched and cooked in broth; serve separately a soup tureen of chicken consomme.