Consomme a la Florentine

Make a garnishing of small stars cut from carrots each one an inch and a quarter in diameter by one-sixteenth of an inch in thickness; blanch them in boiling, salted water, then finish to cook in consomme; have also inch diameter rings made of chicken forcemeat (No. 62), colored with spinach green laid through a pocket on buttered tins, then poached in boiling, salted water; some rounds cut from turnips three-sixteenths of an inch in thickness by three-quarters of an inch in diameter, blanched, cooked in consomme and reduced to a glaze; when the liquid has all evaporated the turnips should be done. Serve these garnishings with a little consomme and at the same time a soup tureen of hot consomme.