Consomme a la Souveraine

A garnishing of timbales. Make a preparation with one pint of mushroom puree, two gills of espagnole sauce with essence of game (No. 414), ten egg-yolks, salt, red pepper, and nutmeg; fill some dome shaped molds with this, and poach them in a slack oven, placing the molds in a stewpan with boiling water reaching to half their height; when done, which means firm to the touch, unmold them, and put them into a vegetable dish with some consomme, also some turnips cut into triangles, half an inch by an eighth of an inch thick, blanched and cooked in consomme, squares of the red part of carrot cut the same thickness, blanched and cooked with consomme; some artichoke bottoms cut into quarter of an inch squares, and half inch round pieces of blanched lettuce leaves.