Consomme a la Laguipierre

For Garnishing.-Butter some small molds, shaped like small half pigeon's eggs; fill these with a game mousse, made of any seasonable game; set them on tin sheets; poach in a slack oven, unmold, and serve them in a separate vegetable dish, adding some oval shaped chicken quenelles, laid on a buttered tin through a bag, and poached in a little boiling water in a slow oven. Serve separately small one-quarter inch square crusts made of twelve turns of puff paste or trimmings and baked white in a very slow oven.