Consomme Printanier with Quenelles

Put two quarts of clarified consomme on to boil. Prepare a garnishing composed of tender carrots, turnips, celery roots, cucumbers, asparagus tops, string beans cut lozenge-shape, also small flowerets of cauliflower; cut the roots either olive or ball-shape, using a vegetable-spoon, blanch them in salted water, then let fall to a glaze several times in a little broth until they are cooked, then put them as soon as done into the soup tureen, adding the cauliflower, asparagus and some green peas previously boiled in salted water. Besprinkle this garnishing with a pinch of sugar, pour the broth over, and finish with small quenelles, three-eighths of an inch in diameter, having a quarter of the quantity of the other garnishing. Serve the soup with slices of toasted bread instead of the quenelles; when needed for a plain printanier, and for a consomme printanier royale, employ the same garnishings, adding slices of timbales royale (No. 241).