Consomme a la Grammont

For the Garnishing.-A quarter of a pound of filbert nuts, pounded with half a pint of cream, when reduced to a paste, place this puree into a bowl with half a pint of supreme sauce (No. 547), and ten whites of eggs; season, press through a sieve and then set the preparation into buttered timbale molds (No. 5, Fig. 137), lay them in a stewpan, one beside the other, with sufficient boiling water to cover half the height of the mold, then poach them in a slack oven, unmold, and cut them in two across the center; arrange them in a deep dish or vegetable dish; besprinkle them with a little consomme and have also game quenelles molded in molds, the size and shape of half a bird's egg cut lengthwise; in order to make these quenelles, mix an equal quantity of quenelle forcemeat (No. 89), with game and cream forcemeat (No. 75), and turnips cut into three-eighths of an inch balls, using either a vegetable or root spoon, then blanch and cook them in white consomme.