Consomme a la Sevigne

For the garnishing, butter some timbale molds (No. 3, Fig. 137), and fill them with the following preparation: one pint of the puree of the white of chicken made with equal parts of chicken and rice, cooked in consomme, the whole passed through a sieve, and moistened with one gill of supreme sauce (No. 547), eight egg-yolks, and one gill of cream, seasoning with salt and nutmeg. Set the timbales in a sautoire with boiling water reaching to half their height, and poach them in a slack oven; then let get partially cold, and unmold; and cut them crosswise through the center. Lay them in a vegetable dish with a little good consomme and some boiled green peas, serve separately, but at the same time, a soup tureen of chicken consomme.