Consomme a la Franklyn

The Garnishing.-Cut out some rounds with a three-sixteenth inch tube from some slices of carrots a quarter of an inch thick, and from the reddest part. Trim some slices of turnip the same, and punch out the same quantity of pieces as of carrot, using the same tube, and cook them in consomme with a little sugar; also cook some string beans cut lozenge-shape in salted water and afterward drain all well. Butter some timbale molds (No. 5, Fig. 137); garnish them to three-quarters of their height with the vegetables, blending well the colors, and fill up the molds with a preparation made from a pint of cream, eight egg-yolks, two whole eggs, salt and nutmeg, strained through a sieve. Set these molds in a stewpan, with boiling water to cover half their height, and push them into a slack oven; when the preparation is poached remove them from the oven and set them away to cool. Unmold them and trim off the tops; then cut them through the center crosswise, and place them in a vegetable dish with a little consomme; also have pearl barley blanched and cooked in consomme; make some stars with bits of rolled-out puffed paste, a sixteenth of an inch in thickness, and baked in an almost cold oven, so that they remain white, these to be served on a plate apart. Serve a soup tureen of consomme at the same time as the garnishing, and allow three stars to each plate of soup.