Consomme a la Remusat

Mince up fine one small white onion, one carrot and one turnip, half a celery-knob, and the white part of a leek; fry these very slowly with some butter, season, and moisten with a little broth, then cook them covered, letting the liquid fall several times to a glaze, and until the vegetables are well done; press them through a tammy, and put this puree into a bowl. For one pint, add ten raw egg-yolks and one whole one, half a pint of cream, a pinch of sugar, salt and nutmeg; pour this preparation into buttered timbale molds (No. 4, Fig. 137) and poach by putting them into a stewpan with boiling water to half their height. When done cut each timbale in two through the center crossways and place them in a vegetable dish with some small chicken forcemeat quenelles, colored white, red and green, and pushed through a cornet on a baking sheet into the shape of beads, a quarter of an inch in diameter, having the same quantity of each color, and poach them in boiling salted water; drain them, and add them to the slices of timbale; serve separately and at the same time a soup tureen of chicken consomme.