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Consomme, Renaissance

Prepare a consomme, strain it into another saucepan and keep simmering. Prepare half the quantity of pate-a-choux. Drop it into a paper cornet, cut away an opening at the bottom, then press the paste in a clean baking sheet in little heaps of the size of cranberries. Set in the oven eight minutes. Remove and place them in a soup tureen, add four tablespoons cooked green peas and six finely sliced canned mushrooms. Pour the consomme over and serve.