Westmoreland Soup

For sixteen persons.—Prepare two quarts of reduced and well-seasoned chicken consomme (No. 190); boil it, then thicken it with arrowroot, colored with a little roucou (Annotto); dilute the arrowroot and roucou in cold water, and add it slowly with the soup, stirring it in continually with a whip or spoon; then boil and skim.

Prepare three-quarters of a pound of cooked calf's head the gelatinous, cutaneous parts, free of all fat and meat, press to three-eights of an inch, cut this into three-eighth inch squares, and keep them warm in a quart of consomme. Have half a pound of round chicken quenelles (No. 154), half an inch in diameter laid through a bag on to a buttered tin pan, and poached in boiling salted water, and add them to the calf's head. Braised sweetbreads set under a weight, having half a pound in all, and pressed down to three-eighths of an inch in thickness, then cut in squares when cold, and put them to keep hot with the quenelles and calf's head; have also some celery cut in quarter inch squares, blanched and cooked in consomme, a quarter of a pound in all, and when done, add them to the other garnishings. Just when about serving, taste the soup, season it accordingly, and pour it over the garnishings in a soup tureen.