115 | Consommé Renaissance.
—With two ounces of pâté-à-chou (No. 1240) make a handful of croûtons, the size of the little finger; cook them on a tin dish in the oven for ten minutes, and when done fill them inside with chicken forcemeat (No. 226) pressed through a cornet. Put them in a tureen with two tablespoonfuls of cooked peas, and two spoonfuls of sliced mushrooms; pour one quart of consommé (No. 100) over them, and serve.